Pre_GI: SWBIT SVG BLASTP

Query: NC_008593:2020473 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.

Subject: NC_015214:48999 Lactobacillus acidophilus 30SC chromosome, complete genome

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

General Information: 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. This organism has been studied for its ability to help the human gut maintain its natural microbial community. Strains of this organism are also used in the production of yogurt, cheese and other fermented foods.