Pre_GI: SWBIT SVG BLASTP

Query: NC_009715:873280 Campylobacter curvus 525.92 chromosome, complete genome

Lineage: Campylobacter curvus; Campylobacter; Campylobacteraceae; Campylobacterales; Proteobacteria; Bacteria

General Information: Gastrointestinal clinical isolate. Members of this genus are one of the most common causes of bacterial gastroenteritis (campylobacteriosis). Members of this genus are one of the most common causes of bacterial gastroenteritis (campylobacteriosis). Usually the symptoms are abdominal pain, fever, diarrhea, and cramps, but the illness can sometimes be fatal and some infected individuals develop a syndrome (Guillain-Barre) in which the nerves connecting the spinal cord to the brain are damaged. C. jejuni is the main cause of campylobacteriosis, but other species can also cause infection, including C. coli, C. upsaliensis, and C. curvus.Campylobacter curvus.This species was originally isolated from the human oral cavity in cases of gingivitis; however the role it plays in periodontal disease is unclear. This organism has also been isolated from cases of gastrointestinal disease, and occassionally from abscesses.

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BLASTP Alignment.txt

Subject: NC_008505:36638 Lactococcus lactis subsp. cremoris SK11 plasmid 3, complete

Lineage: Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain is recognized for the beneficial flavors it produces during cheese production. This subspecies is used to make hard cheeses. Microorganism used in cheese production. This microbe is a member of the lactic acid bacteria and produces lactic acid from sugars. It is found in many environments including plant and animal habitats. Lactococcus lactis is used as a starter culture for the production of cheese products (such as cheddar) and in milk fermentations and, as such, is one of the most important microbes in the food industry. The degradation of casein, acidification by lactic acid, and production of flavor compounds, processes that are caused by the bacteria, contribute to the final product.