Pre_GI: SWBIT SVG BLASTN

Query: NC_015978:352478 Lactobacillus sanfranciscensis TMW 1.1304 chromosome, complete

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

General Information: This is the characteristic organism in wheat sourdough. 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.

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

BLASTN Alignment.txt

Subject: NC_005955:1284500 Bartonella quintana str. Toulouse, complete genome

Lineage: Bartonella quintana; Bartonella; Bartonellaceae; Rhizobiales; Proteobacteria; Bacteria

General Information: Bartonella quintana str. Toulouse was isolated from human blood in Toulouse, France in 1993. Causative agent of trench fever. This group of alpha proteobacteria are unique among pathogens in that they cause angiogenic lesions. This organism was first identified as the causative agent of louse-born trench fever during World War I. Up to 800 000 were infected in the trenches because of the louse insect vector that was widespread due to poor sanitation. The disease is now found associated with immunocompromized patients, especially HIV patients and homeless alcoholics.