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_007643:185135 Rhodospirillum rubrum ATCC 11170, complete genome

Lineage: Rhodospirillum rubrum; Rhodospirillum; Rhodospirillaceae; Rhodospirillales; Proteobacteria; Bacteria

General Information: This bacterium can grow using carbon monoxide as the sole carbon and energy source and the cells contain a well characterized nitrogenase system that is post-translationally modified by ADP-ribosylation. Phototrophic bacterium. This organism is an anoxygenic phototrophic bacterium that does not produce oxygen, but instead produces extracellular elemental sulfur when harvesting light energy. The bacterium lacks the light harvesting complex 2 (LHC2) normally found in photosynthetic bacteria meaning it contains one of the simplest photosynthetic systems studied.