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_009465:938378 Candidatus Vesicomyosocius okutanii HA, complete genome

Lineage: Calyptogena okutanii thioautotrophic gill symbiont; sulfur-oxidizing symbionts; ; sulfur-oxidizing symbionts; Proteobacteria; Bacteria

General Information: This strain was collected off Hatsushima island in Sagami Bay, Japan. Calyptogena okutanii (deep-sea clam) thioautotrophic gill symbiont. The bivalve marine species Calyptogena okutanii depends on sulfur-oxidizing symbiotic bacteria housed in its gill tissues for its sole nutritional support. The symbiont is transmitted vertically between generations via the clam's eggs. This anaerobic symbiosis oxidizes hydrogen sulfide as an energy source and fixes carbon dioxide into organic compounds.