Pre_GI: SWBIT SVG BLASTP

Query: NC_011593:2504671 Bifidobacterium longum subsp. infantis ATCC 15697 chromosome,

Lineage: Bifidobacterium longum; Bifidobacterium; Bifidobacteriaceae; Bifidobacteriales; Actinobacteria; Bacteria

General Information: This strain was isolated from human infant feces. Representatives of this genus naturally colonize the human gastrointestinal tract (GIT) and are important for establishing and maintaining homeostasis of the intestinal ecosystem to allow for normal digestion. Their presence has been associated with beneficial health effects, such as prevention of diarrhea, amelioration of lactose intolerance, or immunomodulation. The stabilizing effect on GIT microflora is attributed to the capacity of bifidobacteria to produce bacteriocins, which are bacteriostatic agents with a broad spectrum of action, and to their pH-reducing activity. Most of the ~30 known species of bifidobacteria have been isolated from the mammalian GIT, and some from the vaginal and oral cavity. All are obligate anaerobes belonging to the Actinomycetales, branch of Gram-positive bacteria with high GC content that also includes Corynebacteria, Mycobacteria, and Streptomycetes. Bifidobacterium longum is found in adult humans and formula fed infants as a normal component of gut flora.

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BLASTP Alignment.txt

Subject: NC_009004:25988 Lactococcus lactis subsp. cremoris MG1363, complete genome

Lineage: Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: Microorganism used in cheese production. This microbe is a member of the lactic acid bacteria and produces lactic acid from sugars. It is found in many environments including plant and animal habitats. Lactococcus lactis is used as a starter culture for the production of cheese products (such as cheddar) and in milk fermentations and, as such, is one of the most important microbes in the food industry. The degradation of casein, acidification by lactic acid, and production of flavor compounds, processes that are caused by the bacteria, contribute to the final product.