Pre_GI: SWBIT SVG BLASTP

Query: NC_008369:1702885 Francisella tularensis subsp. holarctica OSU18, complete genome

Lineage: Francisella tularensis; Francisella; Francisellaceae; Thiotrichales; Proteobacteria; Bacteria

General Information: Isolated from a beaver that died of tularemia in Oklahoma in 1978. Causative agent of tularemia. This organism was first identified by Edward Francis as the causative agent of a plague-like illness that affected squirrels in Tulare county in California in the early part of the 20th century. The organism now bears his name. The disease, which has been noted throughout recorded history, can be transmitted to humans by infected ticks or deerflies, infected meat, or by aerosol, and thus is a potential bioterrorism agent. This organism has a high infectivity rate, and can invade phagocytic and nonphagocytic cells, multiplying rapidly. Once within a macrophage, the organism can escape the phagosome and live in the cytosol. It is an aquatic organism, and can be found living inside protozoans, similar to what is observed with Legionella.

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BLASTP Alignment.txt

Subject: NC_008525:664500 Pediococcus pentosaceus ATCC 25745, complete genome

Lineage: Pediococcus pentosaceus; Pediococcus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

General Information: Use in fermentation of food products. A distinctive characteristic of pediococci is their ability to form tetrads via cell division in two perpendicular directions in a single plane. Like other lactic acid bacteria, species of Pediococcus are acid tolerant, cannot synthesize porphyrins, and possess a strictly fermentative (homofermentative) facultatively anaerobic metabolism with lactic acid as the major metabolic end product. They also occur in such food products as cured meat, raw sausages, and marinated fish, and are are used for biotechnological processing and preservation of foods. This bacterium can be isolated from a variety of plant materials and bacterial-ripened cheeses. This organism is used as an acid producing starter culture in the fermentation of some sausages, cucumbers, green beans, soy milk, and silage. Some strains have been reported to contain several (3-5) resident plasmids that render the bacterium capable of fermenting some sugars (raffinose, melibiose, and sucrose), as well as producing bacteriocins.