Pre_GI: SWBIT SVG BLASTN

Query: NC_020207:2575808 Enterococcus faecium NRRL B-2354, complete genome

Lineage: Enterococcus faecium; Enterococcus; Enterococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This genera consists of organisms typically found in the intestines of mammals, although through fecal contamination they can appear in sewage, soil, and water. They cause a number of infections that are becoming increasingly a problem due to the number of antibiotic resistance mechanisms these organisms have picked up. Both Enterococcus faecalis and Enterococcus faecium cause similar diseases in humans, and are mainly distinguished by their metabolic capabilities. This opportunistic pathogen causes a range of infections similar to those observed with Enterococcus faecalis, including urinary tract infections, bacteremia (bacteria in the blood), and infective endocarditis (inflammation of the membrane surrounding the heart). Hospital-acquired infections from this organism are on the rise due to the emergence of antiobiotic resistance strains and has led to the rise of vancomycin-resistant Staphylococcus aureus strains due to the horizontal transfer of Enterococcus antibiotic resistance genes. Little is known about the virulence mechanisms in this organism, but the genome does encode an esp gene for the surface adhesin. Vancomycin resistant isolates are more typically Enterococcus faecium than Enterococcus faecalis.

Subject: NC_013199:2536705 Lactobacillus rhamnosus Lc 705, complete genome

Lineage: Lactobacillus rhamnosus; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

General Information: 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. Lactobacillus rhamnosus is used in the manufacture of cheese and other dairy products to aid ripening and enhance flavors. This organism has also been shown to stimulate the immune system and have antibacterial activity against intestinal pathogens, indicating that it may be useful as a probiotic.