Pre_GI: SWBIT SVG BLASTP

Query: NC_010001:3266561 Clostridium phytofermentans ISDg, complete genome

Lineage: Lachnoclostridium phytofermentans; Lachnoclostridium; Lachnospiraceae; Clostridiales; Firmicutes; Bacteria

General Information: Isolated from forest soil near the Quabbin Reservoir in Massachusetts, USA. This organism plays an important industrial and ecological role in the anaerobic fermentation of cellulose and produces economically significant levels of acetate and ethanol. This genus comprises about 150 metabolically diverse species of anaerobes that are ubiquitous in virtually all anoxic habitats where organic compounds are present, including soils, aquatic sediments and the intestinal tracts of animals and humans. This shape is attributed to the presence of endospores that develop under conditions unfavorable for vegetative growth and distend single cells terminally or sub-terminally. Spores germinate under conditions favorable for vegetative growth, such as anaerobiosis and presence of organic substrates. It is believed that present day Mollicutes (Eubacteria) have evolved regressively (i.e., by genome reduction) from gram-positive clostridia-like ancestors with a low GC content in DNA.

No Graph yet!

Subject: NC_006448:59654 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.