Pre_GI: SWBIT SVG BLASTP

Query: NC_010503:267924 Ureaplasma parvum serovar 3 str. ATCC 27815 chromosome, complete

Lineage: Ureaplasma parvum; Ureaplasma; Mycoplasmataceae; Mycoplasmatales; Tenericutes; Bacteria

General Information: This organism (Ureaplasma urealyticum biovar 1) is normally found as a commensal organism in the human genital tract. As an opportunistic pathogen, it can cause a sexually-transmitted disease and is recognized as causing non-chlamydial non-gonococcal urethritis. It can also cause obstetric complications in pregnant women, severe infections in infants, as well as meningitis. Like other Mollicutes, it is a wall-less bacterium and has undergone marked genome reduction. This organism appears to generate ATP through the hydrolysis of urea by the urease enzyme.

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BLASTP Alignment.txt

Subject: NC_007929:1463295 Lactobacillus salivarius subsp. salivarius UCC118, complete genome

Lineage: Lactobacillus salivarius; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

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.