Pre_GI: SWBIT SVG BLASTN

Query: NC_013192:1886337 Leptotrichia buccalis DSM 1135, complete genome

Lineage: Leptotrichia buccalis; Leptotrichia; Leptotrichiaceae; Fusobacteriales; Fusobacteria; Bacteria

General Information: Temp: Mesophile; Temp: 37C; Habitat: Blood, Human oral microflora. Leptotrichia buccalis DSM 1135 was isolated from dental plaque. This organism is a member of the normal human oral microbial community but has occasionally been implicated in cases of septicemia and endocarditis.

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BLASTN Alignment.txt

Subject: NC_008526:817628 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.