Pre_GI: SWBIT SVG BLASTP

Query: NC_009802:647901 Campylobacter concisus 13826, complete genome

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

General Information: Campylobacter concisus 13826 is a gastrointestinal clinical isolate. 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. concisus. Campylobacter concisus was first 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 children and immunocompromised patients with gastrointestinal disease. C. concisus is a genetically diverse species, comprised of at least four genomospecies.

- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark);
- hypothetical protein; - cds: hover for description

BLASTP Alignment.txt

Subject: NC_006448:465656 Streptococcus thermophilus LMG 18311, complete genome

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

General Information: This strain was isolated from commercial yogurt in 1974 in the United Kingdom. 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.