Pre_GI: SWBIT SVG BLASTP

Query: NC_011149:779903 Salmonella enterica subsp. enterica serovar Agona str. SL483,

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

General Information: Salmonella enterica subsp. enterica serovar Agona causes gastroenteritis in humans and is also pathogenic to swine and other food animals. This serovar is able to contain the Salmonella genomic island 1 multidrug resistance gene cluster. 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_006449:58436 Streptococcus thermophilus CNRZ1066, complete genome

Lineage: Streptococcus thermophilus; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain was isolated from yogurt in France. 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.