Pre_GI: SWBIT SVG BLASTP

Query: NC_011094:2172271 Salmonella enterica subsp. enterica serovar Schwarzengrund str

Lineage: Salmonella enterica; Salmonella; Enterobacteriaceae; Enterobacteriales; Proteobacteria; Bacteria

General Information: This serovar is the predominant cause of Salmonellosis in Southeast Asia, a major source of imported food products to the USA. It was also the cause of the first recognized outbreak of fluoroquinolone-resistant salmonellosis in the USA. Recent reports suggest that high-level fluoroquinolone resistance is emerging in S. Schwarzengrund in different parts of the world. This group of Enterobactericiae have pathogenic characteristics and are one of the most common causes of enteric infections (food poisoning) worldwide. They were named after the scientist Dr. Daniel Salmon who isolated the first organism, Salmonella choleraesuis, from the intestine of a pig. The presence of several pathogenicity islands (PAIs) that encode various virulence factors allows Salmonella spp. to colonize and infect host organisms. There are two important PAIs, Salmonella pathogenicity island 1 and 2 (SPI-1 and SPI-2) that encode two different type III secretion systems for the delivery of effector molecules into the host cell that result in internalization of the bacteria which then leads to systemic spread.

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BLASTP Alignment.txt

Subject: NC_009348:2247500 Aeromonas salmonicida subsp. salmonicida A449, complete genome

Lineage: Aeromonas salmonicida; Aeromonas; Aeromonadaceae; Aeromonadales; Proteobacteria; Bacteria

General Information: Aeromonas salmonicida subsp. salmonicida A449 was isolated from a brown trout with furunculosis. The agent of furunculosis, a major cause of mortality among salmonid fishes. This bacterium is the causal agent of furunculosis. Although it was discovered nearly 100 years ago, it is not known how the diesase is spread. Furunculosis is temperature sensistive, with acute cases occurring when the water is above 20 degrees C and chronic cases developing at temperatures below 13 degrees C. The acute form of the disease causes the fish to turn a dark color and stop eating.