Pre_GI: SWBIT SVG BLASTP

Query: NC_010104:1096081 Brucella canis ATCC 23365 chromosome II, complete sequence

Lineage: Brucella canis; Brucella; Brucellaceae; Rhizobiales; Proteobacteria; Bacteria

General Information: Etiologic agent of canine brucellosis. They are highly infectious, and can be spread through contact with infected animal products or through the air, making them a potential bioterrorism agent. Once the organism has entered the body, it can become intracellular, and enter the blood and lymphatic regions, multiplying inside phagocytes before eventually causing bacteremia (spread of bacteria through the blood). Virulence may depend on a type IV secretion system which may promote intracellular growth by secreting important effector molecules. This bacterium is the causative agent of canine brucellosis. The main sources of infection are vaginal fluids of infected females and urine in males. The most significant symptoms are late abortions in bitches, epididymitis in males and infertility in both sexes, as well as generalized lymphadenitis, discospondylitis and uveitis. Human contagion is not frequent, although it has been reported, and is easily treated. B. canis can be differentiated from the other species of the genus Brucella (except B. ovis) in that it forms rugose colonies.

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BLASTP Alignment.txt

Subject: NC_008528:1265542 Oenococcus oeni PSU-1, complete genome

Lineage: Oenococcus oeni; Oenococcus; Leuconostocaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain was isolated at Penn State University, USA and is used commercially for malolactic fermentation in wines. Lactic acid bacterium used in wine production. Oenococcus oeni is another member of the lactic acid bacteria and it occurs naturally in marshes and similar environments. It carries out malolactic conversion during secondary fermentation in wine production which is the conversion of malic acid to lactic acid with a concomitant rise in pH, making the wine microbiologically stable and enhancing the sensory properties of the wine (aroma, flavor, and texture). The organism's high tolerance to sulfite and ethanol mean that it will be the predominant organism in the wine at the end of fermentation where it cleans up the remaining sugars and converts the bitter-tasting malic acid.