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_013037:5051561 Dyadobacter fermentans DSM 18053, complete genome

Lineage: Dyadobacter fermentans; Dyadobacter; Cytophagaceae; Cytophagales; Bacteroidetes; Bacteria

General Information: Isolation: Surface sterilized stems from Zea mays; Country: USA; Temp: Mesophile; Temp: 28C; Habitat: Host, Soil. Dyadobacter fermentans is a non-nitrogen-fixing bacterium isolated in an attempt to characterize the bacterial community that exists endophytically with Zea mays grown on a nitrogen-limited medium.