Pre_GI: SWBIT SVG BLASTP

Query: NC_012850:3454270 Rhizobium leguminosarum bv. trifolii WSM1325, complete genome

Lineage: Rhizobium leguminosarum; Rhizobium; Rhizobiaceae; Rhizobiales; Proteobacteria; Bacteria

General Information: Temp: Mesophile; Habitat: Host, Root nodule. This biovar is a symbiont of clover plants and is important commercially as it is used in the agricultural industry. Strain WSM1325 is compatible with many perennial clovers of Mediterranean origin used in farming, such as T. pratense, and is therefore one of the most important clover inoculants but is incompatible with American and African perennial clovers, such as those nodulated by the dissimilar strain WSM2304. This organism, like other Rhizobia, establishes a symbiotic relationship with a legume plant, providing nitrogen in exchange for a protected environment. The legume roots secrete flavonoids and isoflavonoids which the bacteria recognize and use to turn on genes involved in root nodulation. Many of the root nodulation genes are involved in synthesis and secretion of a nodule inducing signal, a lipochito-oligosaccharide molecule, which the plant recognizes, triggering nodule formation. The bacterium is endocytosed and exists inside a membrane bound organelle, the symbiosome, and fixes nitrogen for the plant cell while the host cell provides carbon compounds for the bacterium to grow on. The nitrogen fixation is important as it obviates the need for expensive and environmentally damaging fertilizer use.

Subject: NC_013199:2536705 Lactobacillus rhamnosus Lc 705, complete genome

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

General Information: 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 rhamnosus is used in the manufacture of cheese and other dairy products to aid ripening and enhance flavors. This organism has also been shown to stimulate the immune system and have antibacterial activity against intestinal pathogens, indicating that it may be useful as a probiotic.