Pre_GI: SWBIT SVG BLASTP

Query: NC_006449:345396 Streptococcus thermophilus CNRZ1066, complete genome

Lineage: Streptococcus thermophilus; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain was isolated from yogurt in France. Lactic acid producing bacterium used in cheese and yogert production. Streptococci are Gram-positive, nonmotile, nonsporeforming, catalase-negative cocci that occur in pairs or chains. Members of this genus vary widely in pathogenic potential. Most streptococci are facultative anaerobes, and some are obligate anaerobes. Serologic grouping is based on antigenic differences in cell wall carbohydrates, in cell wall pili-associated protein, and in the polysaccharide capsule in group B streptococci. This organism is a lactic acid bacteria often used as a starter culture for fermented dairy products including yogurt and cheese.

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BLASTP Alignment.txt

Subject: NC_009718:799431 Fervidobacterium nodosum Rt17-B1, complete genome

Lineage: Fervidobacterium nodosum; Fervidobacterium; Thermotogaceae; Thermotogales; Thermotogae; Bacteria

General Information: Fervidobacterium nodosum is a thermophilic, Gram-negative, motile, non-sporulating, glycolytic, obligately anaerobic rod that exists singly, in pairs or in chains. Fervidobacterium nodosum was isolated from a hot spring in New Zealand. Its optimal growth temperature is 65 to 70 degrees Celsius. The cellular morphology of this organism, a member of the Thermotogales, is characterized by a terminal spherical extension of the cell envelope.