Pre_GI: SWBIT SVG BLASTP

Query: NC_009708:3903598 Yersinia pseudotuberculosis IP 31758 chromosome, complete genome

Lineage: Yersinia pseudotuberculosis; Yersinia; Enterobacteriaceae; Enterobacteriales; Proteobacteria; Bacteria

General Information: This strain is serotype 1b and was isolated in 1966 from the stools of a patient presenting with scarlet-like fever in the Primorski region of the former USSR. Environmental bacterium that causes gastrointestinal disease. Specific virulence factors are encoded within pathogenicity islands (PAIs) that are required for the invasive phenotype associated with Yersinia infections. One key virulence plasmid contained by the three human-specific pathogens is pCD1/pYv, which encodes a type III secretion system for the delivery of virulence proteins that contribute to internalization into the host cell. This organism was first isolated in 1883 by Malassez and Vignal and is termed pseudotuberculosis since it causes lesions in the lung that are similar to those observed during tuberculosis infection. It is ubiquitous in the environment and is a food and waterborne pathogen that affects animals as well as humans by causing gastroenteritis like Yersinia enterocolitica.

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BLASTP Alignment.txt

Subject: NC_006449:121462 Streptococcus thermophilus CNRZ1066, complete genome

Lineage: Streptococcus thermophilus; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain was isolated from yogurt in France. Lactic acid producing bacterium used in cheese and yogert production. Streptococci are Gram-positive, nonmotile, nonsporeforming, catalase-negative cocci that occur in pairs or chains. Members of this genus vary widely in pathogenic potential. Most streptococci are facultative anaerobes, and some are obligate anaerobes. Serologic grouping is based on antigenic differences in cell wall carbohydrates, in cell wall pili-associated protein, and in the polysaccharide capsule in group B streptococci. This organism is a lactic acid bacteria often used as a starter culture for fermented dairy products including yogurt and cheese.