Pre_GI: SWBIT SVG BLASTP

Query: NC_007413:2312735 Anabaena variabilis ATCC 29413, complete genome

Lineage: Anabaena variabilis; Anabaena; Nostocaceae; Nostocales; Cyanobacteria; Bacteria

General Information: These cyanobacteria are bluegreen algae that are capable of fixing carbon and nitrogen. They form long filaments and can be found worldwide in various aquatic environments as well as some terrestrial ones. These bacteria can form a variety of differentiated cell types, including spore-like cells (akinetes), small motile filaments (hormongia) and most importantly, heterocysts that are nitrogen-producing cells. The heterocyst produces multiple layers outside of its cell wall, shuts down photosystem II in order to inhibit oxygenic photosynthesis and ramps up metabolism in order to use up the oxygen present. Heterocysts donate fixed nitrogen compounds as amino acids to neighboring cells and in return receive a photosynthetically produced carbon source such as sucrose. These organisms produce toxic blooms in aquatic environments that are harmful or fatal to animals and humans due to the various cyanotoxins they produce. Anabaena variabilis is a filamentous heterocyst-forming cyanobacterium that fixes nitrogen and CO2 using the energy of sunlight via oxygen-evolving plant-type photosynthesis. In addition, this organism has been studied extensively for the production of hydrogen using solar energy.

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BLASTP Alignment.txt

Subject: NC_008054:1117703 Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842, complete

Lineage: Lactobacillus delbrueckii; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

General Information: Originally isolated from bulgarian yogurt in 1919. Lactic acid bacterium used in the fermentation of dairy products. They are commonly found in the oral, vaginal, and intestinal regions of many animals. They are important industrial microbes that contribute to the production of cheese, yogurt, and other products such as fermented milks, all stemming from the production of lactic acid, which inhibits the growth of other organisms as well as lowering the pH of the food product. Industrial production requires the use of starter cultures, which are carefully cultivated, created, and maintained, which produce specific end products during fermentation that impart flavor to the final product, as well as contributing important metabolic reactions, such as the breakdown of milk proteins during cheese production. The end product of fermentation, lactic acid, is also being used as a starter molecule for complex organic molecule syntheses. Lactobacillus delbrueckii subspecies bulgaricus is used as a starter culture for a number of fermented dairy products such as yogurt and Swiss and Italian-type cheeses, and is a thermophilic culture, where the optimum temperature is 42 C.