Pre_GI: SWBIT SVG BLASTN

Query: NC_014256:448710 Helicobacter pylori B8 chromosome, complete genome

Lineage: Helicobacter pylori; Helicobacter; Helicobacteraceae; Campylobacterales; Proteobacteria; Bacteria

General Information: This genus consists of organisms that colonize the mucosal layer of the gastrointestinal tract or are found enterohepatically (in the liver). It was only recently discovered (1983) by two Australians (Warren and Marshall) that this organism was associated with peptic ulcers. It is one of the most common chronic infectious organisms, and is found in half the world's population. This organism attacks the gastric epithilial surface, resulting in chronic gastritis, and can cause more severe diseases including those that lead to gastric carcinomas and lymphomas, peptic ulcers, and severe diarrhea. It is an extracellular pathogen that persists in the gastric environment, which has a very low pH, by production of the urease enzyme, which converts urea to ammonia and carbon dioxide, a process which can counteract the acidic environment by production of a base. The toxins include cytolethal distending toxin, vacuolating cytotoxin (VacA) that induces host epithelial cell apopoptosis (cell death), and the cytotoxin associated antigen (CagA) which results in alteration to the host cell signalling pathways. The CagA protein is translocated into host cells by a type IV secretion system encoded by the cag pathogenicity island.

Subject: NC_008525:1493317 Pediococcus pentosaceus ATCC 25745, complete genome

Lineage: Pediococcus pentosaceus; Pediococcus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

General Information: Use in fermentation of food products. A distinctive characteristic of pediococci is their ability to form tetrads via cell division in two perpendicular directions in a single plane. Like other lactic acid bacteria, species of Pediococcus are acid tolerant, cannot synthesize porphyrins, and possess a strictly fermentative (homofermentative) facultatively anaerobic metabolism with lactic acid as the major metabolic end product. They also occur in such food products as cured meat, raw sausages, and marinated fish, and are are used for biotechnological processing and preservation of foods. This bacterium can be isolated from a variety of plant materials and bacterial-ripened cheeses. This organism is used as an acid producing starter culture in the fermentation of some sausages, cucumbers, green beans, soy milk, and silage. Some strains have been reported to contain several (3-5) resident plasmids that render the bacterium capable of fermenting some sugars (raffinose, melibiose, and sucrose), as well as producing bacteriocins.