Pre_GI: SWBIT SVG BLASTP

Query: NC_005364:1133962 Mycoplasma mycoides subsp. mycoides SC str. PG1, complete genome

Lineage: Mycoplasma mycoides; Mycoplasma; Mycoplasmataceae; Mycoplasmatales; Tenericutes; Bacteria

General Information: Causative agent of contagious pleuropneumonia in livestock. This genus belongs to the class Mollicutes (phylum Tenericutes), a taxonomic group of small (0.3-0.8 micron diameter) monoderm bacteria characterized by the lack of cell walls, reduced genome sizes, and obligate parasitic lifestyles (Krieg et al., 2010). Over 120 obligate parasitic species found in a wide spectrum of hosts, including humans, animals, insects and plants. Infection typically proceeds through the attachment of bacteria to host cells via assorted adhesins or, in some species, through highly specialized surface protein appendages. In some cases, subsequent invasion of host cells results in a prolonged intracellular persistence that may cause lethality. These adaptive strategies are involved in host cell attachment and invasion, as well as immune evasion. Although mycoplasmas are dependent on their association with eukaryotic host tissue in nature, most can be cultivated axenically if their fastidious growth requirements are met. Nearly all mycoplasmas derive energy only from glycolytic pathways, whereas some can hydrolyze arginine. Assigned to the genus Mycoplasma by historic taxonomic precedent, organism in the Mycoplasma mycoides phylogenetic cluster are in fact more closely related to other genera in the Mollicutes (Krieg et al., 2010).

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BLASTP Alignment.txt

Subject: NC_008528:1265542 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.