Pre_GI: SWBIT SVG BLASTP

Query: NC_001263:2574755 Deinococcus radiodurans R1 chromosome 1, complete sequence

Lineage: Deinococcus radiodurans; Deinococcus; Deinococcaceae; Deinococcales; Deinococcus-Thermus; Bacteria

General Information: This red-pigmented organism's name means "strange berry that withstands radiation", marking the fact that this organism is one of the most radiation-resistant known. It can tolerate radiation levels at 1000 times the levels that would kill a human and it was originally isolated in 1956 from a can of meat that had been irradiated with X-rays. The resistance to radiation may reflect its resistance to dessication, which also causes DNA damage. This organism may be of use in cleaning up toxic metals found at nuclear weapons production sites due to the radiation resistance. This bacterium is also a highly efficient transformer, and can readily take up exogenous DNA from the environment, which may also aid DNA repair. This organism carries multiple copies of many DNA repair genes, suggesting a robust system for dealing with DNA damage. The recombination system may rely on multiple copies of various repeat elements found throughout the genome.

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BLASTP Alignment.txt

Subject: NC_008528:610070 Oenococcus oeni PSU-1, complete genome

Lineage: Oenococcus oeni; Oenococcus; Leuconostocaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain was isolated at Penn State University, USA and is used commercially for malolactic fermentation in wines. Lactic acid bacterium used in wine production. Oenococcus oeni is another member of the lactic acid bacteria and it occurs naturally in marshes and similar environments. It carries out malolactic conversion during secondary fermentation in wine production which is the conversion of malic acid to lactic acid with a concomitant rise in pH, making the wine microbiologically stable and enhancing the sensory properties of the wine (aroma, flavor, and texture). The organism's high tolerance to sulfite and ethanol mean that it will be the predominant organism in the wine at the end of fermentation where it cleans up the remaining sugars and converts the bitter-tasting malic acid.