Query: NC_010263:167450 Rickettsia rickettsii str. Iowa, complete genome Lineage: Rickettsia rickettsii; Rickettsia; Rickettsiaceae; Rickettsiales; Proteobacteria; Bacteria General Information: Causative agent for Rocky Mountain Spotted Fever. This organism was first identified by Dr. Howard Rickets as the causative agent of Rocky Mountain Spotted Fever, which was originally named for its geographic distribution at the time, it is now known to be widespread throughout the North American continent. This bacterium is an obligate intracellular pathogen that infects primarily the vascular endothelium, and occasionally smooth muscle tissue. It is passed to the human host from a tick bite, and the tick acts as both a natural reservoir and a vector for disease transmission. Once the organism is endocytosed by the host cell, it quickly escapes the phagozome, and replicates intracellularly, causing cell death and tissue damage. The disease is characterized by a spotted rash and has a high mortality rate if left untreated.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
General Information: Lactobacillus salivarius salivarius strain UCC118 was isolated from the human gastrointestinal tract. This organism produces bacteriocins, antibiotic compounds which have inhibitory effects on pathogenic microorganisms. Lactobacillus salivarius subsp. salivarius strain UCC118 has been extensively studied for its effectiveness as a probiotic to maintain the balance of the gut microbial flora and stimulate the intestinal immune system. Oral and gastrointestinal tract bacterium. They are commonly found in the oral, vaginal, and intestinal regions of many animals. They are important industrial microbes that contribute to the production of cheese, yogurt, and other products such as fermented milks, all stemming from the production of lactic acid, which inhibits the growth of other organisms as well as lowering the pH of the food product. Industrial production requires the use of starter cultures, which are carefully cultivated, created, and maintained, which produce specific end products during fermentation that impart flavor to the final product, as well as contributing important metabolic reactions, such as the breakdown of milk proteins during cheese production. The end product of fermentation, lactic acid, is also being used as a starter molecule for complex organic molecule syntheses. Lactobacillus salivarius was first isolated as part of a survey of human oral lactobacilli and is commonly found in the oral cavity and gastrointestinal tract of humans and other animals.