Pre_GI: SWBIT SVG BLASTP

Query: NC_009648:3192483 Klebsiella pneumoniae subsp. pneumoniae MGH 78578, complete genome

Lineage: Klebsiella pneumoniae; Klebsiella; Enterobacteriaceae; Enterobacteriales; Proteobacteria; Bacteria

General Information: This strain was isolated from a patient in 1994. Opportunistic pathogen that causes multiple hospital-acquired infections. This organism is the most medically important organism within the genus Klebsiella. It is an environmental organism found in water, soil, and on the surface of plants. Several strains have been isolated from plant tissues and are nitrogen-fixing endophytes that may be a source of nitrogen for the plant. Other strains can become opportunistic pathogens which infect humans, and typically causes hospital-acquired infections in immunocompromised patients. Major sites of infection include the lungs, where it causes a type of pneumonia, and urinary tract infections. Klebsiella can also enter the bloodstream (bacterimia) and cause sepsis. The pathogen can also infect animals and cause inflammation of the uterus in horses as well as more generalized infections in other mammals. This organism expresses numerous pathogenicity factors, including multiple adhesins, capsular polysaccharide, siderophores, and lipopolysaccharide for the evasion of host defenses. The multiple antibiotic resistance genes carried on the chromosome inhibit efforts to clear the organism from infected patients via antibiotic use.

Subject: NC_008525:1202852 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.