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_011295:1120584 Coprothermobacter proteolyticus DSM 5265, complete genome

Lineage: Coprothermobacter proteolyticus; Coprothermobacter; Thermodesulfobiaceae; Thermoanaerobacterales; Firmicutes; Bacteria

General Information: This organism was isolated from a thermophilic digestor that was fermenting tannery wastes and cattle manure. Coprothermobacter proteolyticus is a nonmotile, non-spore-forming, rod-shaped, Gram-negative anaerobic bacterium. This organism was originally classified as Thermobacteroides proteolyticus and subsequently assigned to the new genus of Coprothermobacter.