Pre_GI: SWBIT SVG BLASTP

Query: NC_008783:222000 Bartonella bacilliformis KC583, complete genome

Lineage: Bartonella bacilliformis; Bartonella; Bartonellaceae; Rhizobiales; Proteobacteria; Bacteria

General Information: Cauative agent of Carrion's disease. Like other members of this genus, Bartonella bacilliformis is an obligate intracellular parasite, which infects red blood cells. Bartonella bacilliformis is the causative agent of Carrion's disease, also called Oroya fever. This disease is found in the western Andes of South America, and is transmitted through an insect vector. Carrion's disease is characterized by an acute, febrile, anemia with a mortality of 40 to 90%. The anemic phase may be followed by a milder secondary episode, characterized by wart-like skin lesions.

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BLASTP Alignment.txt

Subject: NC_006814:1618588 Lactobacillus acidophilus NCFM, complete genome

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

General Information: This organism is a normal inhabitant of the human intestinal tract. This strain was isolated from a human in 1970. Normal gastrointestinal bacterium. 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.