Pre_GI: SWBIT SVG BLASTN

Query: NC_014106:419511 Lactobacillus crispatus ST1, complete genome

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

General Information: They are commonly found in the oral, vaginal, and intestinal regions of many animals. Lactobacilli 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 crispatus is a member of the normal human oral, gastrointestinal, and genital tract microflora.

- Sequence; - BLASTN hit (Low score = Light, High score = Dark)
- hypothetical protein; - cds: hover for description

BLASTN Alignment.txt

Subject: NC_013205:289291 Alicyclobacillus acidocaldarius subsp. acidocaldarius DSM 446,

Lineage: Alicyclobacillus acidocaldarius; Alicyclobacillus; Alicyclobacillaceae; Bacillales; Firmicutes; Bacteria

General Information: Isolation: Yellowstone National Park, acid hot; Country: USA; Temp: Thermophile; Temp: 60C. Alicyclobacillus acidocaldarius, formerly Bacillus acidocaldarius was first isolated from an acidic creek in Yellowston National Park and grows at a pH of 3.6. This organism is both thermophilic and acidophilic and produces heat and acid stable enzymes, such as amylase and esterase, which may be important in industry.