Pre_GI: SWBIT SVG BLASTN

Query: NC_017218:178564 Bifidobacterium breve ACS-071-V-Sch8b chromosome, complete genome

Lineage: Bifidobacterium breve; Bifidobacterium; Bifidobacteriaceae; Bifidobacteriales; Actinobacteria; Bacteria

General Information: Representatives of this genus naturally colonize the human gastrointestinal tract (GIT) and are important for establishing and maintaining homeostasis of the intestinal ecosystem to allow for normal digestion. Their presence has been associated with beneficial health effects, such as prevention of diarrhea, amelioration of lactose intolerance, or immunomodulation. The stabilizing effect on GIT microflora is attributed to the capacity of bifidobacteria to produce bacteriocins, which are bacteriostatic agents with a broad spectrum of action, and to their pH-reducing activity. Most of the ~30 known species of bifidobacteria have been isolated from the mammalian GIT, and some from the vaginal and oral cavity. All are obligate anaerobes belonging to the Actinomycetales, branch of Gram-positive bacteria with high GC content that also includes Corynebacteria, Mycobacteria, and Streptomycetes. This organism is one of the first colonizers of the human gastrointestinal tract, and is a dominant member of the adult intestinal microbial community. Probiotics are live microbial supplements which benefit the health of an animal by maintaining normal microbial flora, producing vitamins, and stimulating the mucosal immune system

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BLASTN Alignment.txt

Subject: NC_014550:3316115 Arthrobacter arilaitensis Re117, complete genome

Lineage: Arthrobacter arilaitensis; Arthrobacter; Micrococcaceae; Actinomycetales; Actinobacteria; Bacteria

General Information: An aerobic, non spore-forming, non-motile, Gram-negative bacterium isolated from the surfaces of smear-ripened cheese (French cheese "Reblochon"). Arthrobacter arilaitensis is one of the main bacterial species found at the surface of cheeses, especially in smear-ripened cheeses, where it contributes to the typical colour, flavour and texture properties of the final product.