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_015474:644552 Pyrococcus sp. NA2 chromosome, complete genome

Lineage: Pyrococcus; Pyrococcus; Thermococcaceae; Thermococcales; Euryarchaeota; Archaea

General Information: Pyrococcus has similar characteristics of other thermoautotrophican archaea such as Archaeoglobus, and Methanococcus in the respect that they are all thermophilic and anaerobic. Pyrococcus differs, however, because its optimal growth temperature is nearly 100 °C and dwells at a greater sea depth than the other archaea. Studying Pyrococcus helps give insight to possible mechanisms used to endure extreme environmental conditions like high temperatures and high pressure.