Pre_GI: SWBIT SVG BLASTP

Query: NC_011184:325797 Vibrio fischeri MJ11 chromosome I, complete sequence

Lineage: Aliivibrio fischeri; Aliivibrio; Vibrionaceae; Vibrionales; Proteobacteria; Bacteria

General Information: This strain was isolated from a pinecone fish, Monocentris japonica, light-emitting organs in Japan. This genus is abundant in marine or freshwater environments such as estuaries, brackish ponds, or coastal areas; regions that provide an important reservoir for the organism in between outbreaks of the disease. Vibrio can affect shellfish, finfish, and other marine animals and a number of species are pathogenic for humans. This organism is found in marine environments and was originally named by Bernard Fischer during a sea voyage in the 1800s. It is a symbiont in fish and squids and is responsible for light generation in those organisms, which use it as a defense mechanism to avoid predators.

- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark);
- hypothetical protein; - cds: hover for description

BLASTP Alignment.txt

Subject: NC_004369:2968251 Corynebacterium efficiens YS-314, complete genome

Lineage: Corynebacterium efficiens; Corynebacterium; Corynebacteriaceae; Actinomycetales; Actinobacteria; Bacteria

General Information: This is the type strain of C. efficiens isolated by researchers of Ajinomoto food company from soils at Kanagawa, Japan in the late 1980's. The strain can grow and produce glutamate at temperatures above up to 45oC in contrast to C. glutamicum that is only efficient at around 30oC. This feature is very beneficial for industrial applications, because less heat removal is required in fermenters to be used for cultivation of these bacteria. Glutamate-producing bacterium. They may be found as members of the normal microflora of humans, where these bacteria find a suitable niche in virtually every anatomic site. This organism is a recently proposed new species of the genus capable of producing significant quantities of glutamic acid (glutamate), an important enhancer of taste in the food industry. It is currently used commercially to produce glutamate and other amino acids and compounds.