Pre_GI: SWBIT SVG BLASTN

Query: NC_012785:1960500 Kosmotoga olearia TBF 19.5.1, complete genome

Lineage: Kosmotoga olearia; Kosmotoga; Thermotogaceae; Thermotogales; Thermotogae; Bacteria

General Information: Gram-negative bacterium Kosmotoga olearia TBF 19.5.1 was isolated from an oil deposit. Broad temperature growth range. This organism is a member of the Thermotogales and has the characteristic morphology of one or more cells contained in a sheath-like envelope which extends beyond the cell wall. Preliminary sequencing of Thermotogales genomes has identified extensive horizontal gene transfer between these organisms and the Archaea.

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BLASTN Alignment.txt

Subject: NC_008526:2489196 Lactobacillus casei ATCC 334, complete genome

Lineage: Lactobacillus casei; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain was isolated from Emmental cheese. Starter culture for milk fermentation and flavor development of cheese. They are commonly found in the oral, vaginal, and intestinal regions of many animals. They are important industrial microbes that contribute to the production of cheese, yogurt, fermented milks, and other products, all stemming from the production of lactic acid, which inhibits the growth of other organisms as well as lowering the pH of the food product. Industrial production requires the use of starter cultures, which are carefully created, cultivated, and maintained, which produce specific end products during fermentation that impart flavor to the final product, as well as contributing important metabolic reactions, such as the breakdown of milk proteins during cheese production. The end product of fermentation, lactic acid, is also being used as a starter molecule for complex organic molecule syntheses. Lactobacillus casei is used as a starter culture during milk fermentation and for the flavor development of certain bacterial-ripened cheeses.