Pre_GI: SWBIT SVG BLASTN

Query: NC_015975:441580 Lactobacillus ruminis ATCC 27782 chromosome, complete genome

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

General Information: This organism was isolated from bovine rumen. 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, and other products such as fermented milks, 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 cultivated, created, 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.

Subject: NC_012225:787737 Brachyspira hyodysenteriae WA1, complete genome

Lineage: Brachyspira hyodysenteriae; Brachyspira; Brachyspiraceae; Spirochaetales; Spirochaetes; Bacteria

General Information: Brachyspira hyodysenteriae is the causative agent of swine dysentery, which is a severe mucohemorrhagic diarrheal disease of pigs that has economic significance for pork-producing countries. The bacterium can survive for several weeks in cold moist conditions but not under warm dry conditions. It spreads slowly, building up in numbers as the dose rate of the causal agent builds up in the environment. Pigs that recover develop a low immunity and rarely suffer from the disease again. It can be spread by other organisms (flies, mice, birds and dogs) or external mechanical factors; its main habitat is the porcine cecum and colon. It is chemotactically attracted to mucin which it penetrates with a corkscrew-like motility.