Pre_GI: SWBIT SVG BLASTP

Query: NC_013410:1591500 Fibrobacter succinogenes subsp. succinogenes S85 chromosome,

Lineage: Fibrobacter succinogenes; Fibrobacter; Fibrobacteraceae; Fibrobacterales; Fibrobacteres; Bacteria

General Information: Temp: Mesophile; Temp: 37C; Habitat: Host. Cellulolytic rumen bacterium. This bacterium is one of the three most predominant cellulolytic organisms in the rumen. Since cellulose is one of the most abundant carbohydrates on the planet, this organism is, therefore, an important part of the global carbon biogeochemical cycle, converting the mass of fixed carbon generated by photosynthetic organisms back to products that eventually end up as carbon dioxide. Increasing cellulose degradation is an important goal in industrial processes. This organism is highly specialized for cellulose degradation, and is only capable of utilizing cellulose and cellulolytic degradation products as carbon sources. Access to cellulose is a rate-liming step in degradation, and the cellulolytic organisms have devised a number of mechanisms for improving access to this insoluble substrate, one of which is the production of surface-localized cellulases. The active enzymes are cell wall associated, but the presence of cellulosomes, large multiprotein cellulase complexes, has not been detected in this organism. Adherence is another method used to promote cellulose degradation, and this organism produces an extracellular matrix of glycoprotein glycocalyx which allows attachment to insoluble cellulose.

Subject: NC_008497:1575884 Lactobacillus brevis ATCC 367, complete genome

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

General Information: Lactic acid bacterium used in fermentation. 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, fermented milks, and other products, 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 created, cultivated, 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. This organism is used as a starter culture for various types of beer, sourdough, and silage fermentation.