Pre_GI: SWBIT SVG BLASTP

Query: NC_006274:3697255 Bacillus cereus E33L, complete genome

Lineage: Bacillus cereus; Bacillus; Bacillaceae; Bacillales; Firmicutes; Bacteria

General Information: This strain (originally ZK, now E33L; Ethosha National Park, Namibia; isolate number 33; Large colony) was isolated from a swab of a dead zebra carcass in April, 1996. Soil microorganism that can cause food poisoning. This organism is a soil-dwelling opportunistic pathogen that causes food poisoning in infected individuals. The rapid onset is characterized by nausea and vomiting while the late onset is characterized by diarrhea and abdominal pain. The emetic disease is caused by a small stable dodecadepsipeptide cerulide whereas the diarrheal disease is caused by a heat labile enterotoxin. Some strains produce a potent cytotoxin that forms a pore in the membrane of eukaryotic cells and causes necrotic enteritis (death of intestinal epithelial cells) while the unique tripartite membrane lytic toxin hemolysin BL contributes to the diarrheal disease and destructive infections of the eye.

Subject: NC_008527:740060 Lactococcus lactis subsp. cremoris SK11, complete genome

Lineage: Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain is recognized for the beneficial flavors it produces during cheese production. This subspecies is used to make hard cheeses. Microorganism used in cheese production. This microbe is a member of the lactic acid bacteria and produces lactic acid from sugars. It is found in many environments including plant and animal habitats. Lactococcus lactis is used as a starter culture for the production of cheese products (such as cheddar) and in milk fermentations and, as such, is one of the most important microbes in the food industry. The degradation of casein, acidification by lactic acid, and production of flavor compounds, processes that are caused by the bacteria, contribute to the final product.