Pre_GI: SWBIT SVG BLASTP

Query: NC_006833:838330 Wolbachia endosymbiont strain TRS of Brugia malayi, complete

Lineage: Wolbachia endosymbiont of Brugia malayi; Wolbachia; Anaplasmataceae; Rickettsiales; Proteobacteria; Bacteria

General Information: A nematode endosymbiont. This group of bacteria are associated with a variety of invertebrate species, some as pathogens, some in a symbiotic relationship. Typically these organisms are transmitted maternally from mother to daughter transovarially (through the egg) although these bacteria can affect their hosts reproductive capabilities in order to enhance transmission. The net outcome is the increase of hosts carrying the bacteria in the next generation, thereby increasing transmission. This strain naturally infects Brugia malayi, a parasitic filarial nematode that causes lymphatic filariasis, one of the most devastating diseases in humans. The endosymbiont plays important roles in the biology of the nematide host. One of the known such effects are aberrant sex ratios in the host, parthenogenesis and feminization of genetic males, etc.

No Graph yet!

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.