Pre_GI: SWBIT SVG BLASTP

Query: NC_011586:164746 Acinetobacter baumannii AB0057 chromosome, complete genome

Lineage: Acinetobacter baumannii; Acinetobacter; Moraxellaceae; Pseudomonadales; Proteobacteria; Bacteria

General Information: Acinetobacter baumannii AB0057 is a multidrug-resistant isolate from a bloodstream infection of a patient at Walter Reed Army Medical Center, USA. This bacterium is commonly isolated from the hospital environment and hospitalized patients. It is an aquatic organism, and is often cultured from liquid medical samples such as respiratory secretions, wounds, and urine. Acinetobacter also colonizes irrigating solutions and intravenous solutions. Although it has low virulence, it is capable of causing infection. Most isolates recovered from patients represent colonization rather than infection. When infections do occur, they usually occur in the blood, or in organs with a high fluid content, such as the lungs or urinary tract.Infections by this organism are becoming increasingly problematic due to the high number of resistance genes found in clinical isolates. Some strains are now resistant to all known antibiotics. Most of these genes appear to have been transferred horizontally from other organisms.

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BLASTP Alignment.txt

Subject: NC_003450:1770324 Corynebacterium glutamicum ATCC 13032, complete genome

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

General Information: This strain (previously known as Micrococcus glutamicus) is the original strain isolated in the late 1950's. Soil bacterium with industrial uses. 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 well-studied soil bacterium of considerable importance in biotechnology, in particular for the fermentative production of L-amino acids for food and fodder industry. The name was originaly given for this species for its ability to produce significant quantities (>100 g per liter) of glutamic acid (glutamate), an important food enhancer that has a meaty taste and flavor. Currently used commercially to produce glutamate and other amino acids (L-lysine) and compounds. The first strain of the species was isolated in 1957 by S. Kinoshita and colleagues while searching for an efficient glutamate-producer.