Pre_GI: SWBIT SVG BLASTN

Query: NC_014328:1596016 Clostridium ljungdahlii ATCC 49587 chromosome, complete genome

Lineage: Clostridium ljungdahlii; Clostridium; Clostridiaceae; Clostridiales; Firmicutes; Bacteria

General Information: This strain was isolated from chicken yard waste and is studied for its ability to produce ethanol. This acetogenic species has the ability to convert carbon monoxide into ethanol. The yield of this process has been increased substantially in the laboratory by using a dual-fermentation system. A methanogenic conversion step has also been designed for utilizing some of the waste products generated during the synthetic process.

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

BLASTN Alignment.txt

Subject: NC_008505:36638 Lactococcus lactis subsp. cremoris SK11 plasmid 3, complete

Lineage: Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain is recognized for the beneficial flavors it produces during cheese production. This subspecies is used to make hard cheeses. Microorganism used in cheese production. This microbe is a member of the lactic acid bacteria and produces lactic acid from sugars. It is found in many environments including plant and animal habitats. Lactococcus lactis is used as a starter culture for the production of cheese products (such as cheddar) and in milk fermentations and, as such, is one of the most important microbes in the food industry. The degradation of casein, acidification by lactic acid, and production of flavor compounds, processes that are caused by the bacteria, contribute to the final product.