Query: NC_009664:1434974 Kineococcus radiotolerans SRS30216, complete genome

Lineage: Kineococcus radiotolerans; Kineococcus; Kineosporiaceae; Actinomycetales; Actinobacteria; Bacteria

General Information: This organism is a coccoid bacterium originally isolated from a high-level radioactive waste cell at the Savannah River Site in Aiken, South Carolina, USA, in 2002. Radiation-resistant bacterium. Similarly to Deinococcus radiodurans, K. radiotolerans exhibits a high degree of resistance to ionizing gamma-radiation. Cells are also highly resistant to dessication. Kineococcus-like 16S rRNA gene sequences have been reported from the Mojave desert and other arid environments where these bacteria seem to be ubiquitous. Because of its high resistance to ionizing radiation and desiccation, K. radiotolerans has potential use in applications involving in situ biodegradation of problematic organic contaminants from highly radioactive environments. Moreover, comparative functional genomic characterization of this species and other known radiotolerant bacteria such as Deinococcus radiodurans and Rubrobacter xylanophilus will shed light onto the strategies these bacteria use for survival in high radiation environments, as well as the evolutionary origins of radioresistance and their highly efficient DNA repair machinery. This organism produces an orange carotenoid-like pigment. Cell growth occurs between 11-41 degresss C, pH 5-9, and in the presence of <5% NaCl and <20% glucose. Carbohydrates and alcohols are primary growth substrates.

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BLASTP Alignment.txt

Subject: NC_014106:54587 Lactobacillus crispatus ST1, complete genome

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

General Information: They are commonly found in the oral, vaginal, and intestinal regions of many animals. Lactobacilli are important industrial microbes that contribute to the production of cheese, yogurt, fermented milks, and other products, 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 created, cultivated, 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. Lactobacillus crispatus is a member of the normal human oral, gastrointestinal, and genital tract microflora.