Pre_GI: SWBIT SVG BLASTP

Query: NC_008593:2527064 Clostridium novyi NT, complete genome

Lineage: Clostridium novyi; Clostridium; Clostridiaceae; Clostridiales; Firmicutes; Bacteria

General Information: This strain (NT) was created so that it lacks the lethal toxin. Injection of spores of this organism into mice harboring tumors resulted in an increased immune response and destruction of the tumor tissue in a method known as COBALT (combination bacteriolytic therapy) when the spores along with chemotherapeutic agents or radiation are co-administered. The anaerobic bacteria preferentially target hypoxic cancer tissue and stimulate immune responses to that tissue. This genus comprises about 150 metabolically diverse species of anaerobes that are ubiquitous in virtually all anoxic habitats where organic compounds are present, including soils, aquatic sediments and the intestinal tracts of animals and humans. This shape is attributed to the presence of endospores that develop under conditions unfavorable for vegetative growth and distend single cells terminally or sub-terminally. Spores germinate under conditions favorable for vegetative growth, such as anaerobiosis and presence of organic substrates. It is believed that present day Mollicutes (Eubacteria) have evolved regressively (i.e., by genome reduction) from gram-positive clostridia-like ancestors with a low GC content in DNA. Some species are capable of producing organic solvents (acetone, ethanol, etc,), molecular hydrogen and other useful compounds. Clostridium novyi is an anaerobic bacterium found in soil, aquatic sediments, and intestinal tract of both animals and humans. Some types produce lethal toxins.

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.