Pre_GI: SWBIT SVG BLASTP

Query: CU928160:2785792 Escherichia coli IAI1 chromosome, complete genome

Lineage: Escherichia coli; Escherichia; Enterobacteriaceae; Enterobacteriales; Proteobacteria; Bacteria

General Information: This organism was named for its discoverer, Theodore Escherich, and is one of the premier model organisms used in the study of bacterial genetics, physiology, and biochemistry. This enteric organism is typically present in the lower intestine of humans, where it is the dominant facultative anaerobe present, but it is only one minor constituent of the complete intestinal microflora. E. coli, is capable of causing various diseases in its host, especially when they acquire virulence traits. E. coli can cause urinary tract infections, neonatal meningitis, and many different intestinal diseases, usually by attaching to the host cell and introducing toxins that disrupt normal cellular processes.

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BLASTP Alignment.txt

Subject: NC_013198:1921500 Lactobacillus rhamnosus GG, 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.