Pre_GI: SWBIT SVG BLASTN

Query: NC_021150:2348214 Azotobacter vinelandii CA6, complete genome

Lineage: Azotobacter vinelandii; Azotobacter; Pseudomonadaceae; Pseudomonadales; Proteobacteria; Bacteria

General Information: This organism was first isolated from the soil in Vineland, New Jersey, although it is found worldwide. It is a large obligate aerobe that has one of the highest respiratory rates of any organism. Azotobacter vinelandii also produces a number of unusual nitrogenases which allow it to fix atmospheric nitrogen to ammonia, a compound it can then use as a nitrogen source. It protects the oxygen-sensitive nitrogenase enzymes through its high respiratory rate, which sequesters the nitrogenase complexes in an anoxic environment. This organism has a number of unusual characteristics. Under extreme environmental conditions, the cell will produce a cyst that is resistant to dessication and is surrounded by two capsular polysaccharide layers. This organism produces two industrially important polysaccharides, poly-beta-hydroxybutyrate (PHB) and alginate. PHB is a thermoplastic biopolymer, and alginate is used in the food industry. Alginate is also used by the pathogen Pseudomonas aeruginosa to infect the lungs of cystic fibrosis patients.

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BLASTN Alignment.txt

Subject: NC_014106:419511 Lactobacillus crispatus ST1, complete genome

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

General Information: They are commonly found in the oral, vaginal, and intestinal regions of many animals. Lactobacilli are important industrial microbes that contribute to the production of cheese, yogurt, fermented milks, and other products, 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 created, cultivated, 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 crispatus is a member of the normal human oral, gastrointestinal, and genital tract microflora.