Pre_GI: SWBIT SVG BLASTP

Query: NC_009495:3340000 Clostridium botulinum A str. ATCC 3502 chromosome, complete genome

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

General Information: This strain is a well-studied Hall strain that produces type A toxin. Produces botulinum, one of the most potent toxins known. 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. This organism produces one of the most potent and deadly neurotoxins known, a botulinum toxin that prevents the release of acetylcholine at the neuromuscular junction, thereby inhibiting muscle contraction and causing paralysis. In most cases the diseased person dies of asphyxiation as a result of paralysis of chest muscles involved in breathing. The spores are heat-resistant and can survive in inadequately heated, prepared, or processed foods. Spores germinate under favorable conditions (anaerobiosis and substrate-rich environment) and bacteria start propagating very rapidly, producing the toxin. Botulinum toxin, and C. botulinum cells, has been found in a wide variety of foods, including canned ones. Almost any food that has a high pH (above 4.6) can support growth of the bacterium.

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BLASTP Alignment.txt

Subject: NC_006958:1771796 Corynebacterium glutamicum ATCC 13032, complete genome

Lineage: Corynebacterium glutamicum; Corynebacterium; Corynebacteriaceae; Actinomycetales; Actinobacteria; Bacteria

General Information: Causes bovine brucellosis. They may be found as members of the normal microflora of humans, where these bacteria find a suitable niche in virtually every anatomic site. This organism is a well-studied soil bacterium of considerable importance in biotechnology, in particular for the fermentative production of L-amino acids for food and fodder industry. The name was originaly given for this species for its ability to produce significant quantities (>100 g per liter) of glutamic acid (glutamate), an important food enhancer that has a meaty taste and flavor. Currently used commercially to produce glutamate and other amino acids (L-lysine) and compounds. The first strain of the species was isolated in 1957 by S. Kinoshita and colleagues while searching for an efficient glutamate-producer.