Pre_GI: SWBIT SVG BLASTP

Query: NC_012730:652092 Rickettsia peacockii str. Rustic, complete genome

Lineage: Rickettsia peacockii; Rickettsia; Rickettsiaceae; Rickettsiales; Proteobacteria; Bacteria

General Information: Rickettsia peacockii was initially identified in wood ticks from the eastern side of the Bitterroot Valley in Montana. Cases of Rocky Mountain spotted fever in the Bitterroot Valley are associated with exposure to ticks from the western side. Ticks from the east side are primarily infected with R. peacockii which is nonvirulent and may prevent the establishment of pathogenic Rickettsia species in these ticks.

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BLASTP Alignment.txt

Subject: NC_007576:1747662 Lactobacillus sakei subsp. sakei 23K, complete genome

Lineage: Lactobacillus sakei; Lactobacillus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain (23K) was originally isolated from a French sausage. They are commonly found in the oral, vaginal, and intestinal regions of many animals. They are important industrial microbes that contribute to the production of cheese, yogurt, and other products such as fermented milks, all stemming from the production of lactic acid, which inhibits the growth of other organisms as well as lowering the pH of the food product. Industrial production requires the use of starter cultures, which are carefully cultivated, created, and maintained, which produce specific end products during fermentation that impart flavor to the final product, as well as contributing important metabolic reactions, such as the breakdown of milk proteins during cheese production. The end product of fermentation, lactic acid, is also being used as a starter molecule for complex organic molecule syntheses. Lactobacillus sakei is the predominant lactic acid bacteria found on fresh meat. This organism is used as a starter in the production of fermented meat products, and plays a major role in preserving meat products by inhibiting the growth of other bacteria.