Query: NC_014029:2729832 Yersinia pestis Z176003 chromosome, complete genome Lineage: Yersinia pestis; Yersinia; Enterobacteriaceae; Enterobacteriales; Proteobacteria; Bacteria General Information: It was isolated from a dead marmot in Tibet Autonomous Region, China. Gram-negative straight rods, sometimes approaching a spherical shape. Y.pestis is always nonmotile. It is the causative agent of plague which is primarily a disease of wild rodents. Y.pestis is transmitted among wild rodents by fleas, in which the bacteria multiply and block the esophagus and the pharynx. The fleas regurgitate the bacteria when they take their next blood meal. Bacteria are transmitted subcutaneously to humans by the bite of infected fleas, but also by air, especially during pandemics of disease. Infective flea bites produce the typical bubonic form of plague in humans.
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General Information: This strain (ATCC BAA-672) is a virulent blackleg isolated from the stem of a potato plant. Causative agent for blackleg and soft rot disease in potatoes. Formerly Erwinia, these organisms are plant-specific pathogens that invade the vascular systems of plants. Both Pectobacterium chrysanthemia and Pectobacterium carotovora cause soft-rot diseases of various plant hosts through degradation of the plant cell walls. Pectobacterium colonize the intercellular spaces of plant cells and deliver potent effector molecules (Avr - avirulence) through a type III secretion system (Hrp - hypersensitive response and pathogenicity). Avr proteins control host-bacterium interactions, including host range. Expression of the plant cell-wall-degrading enzymes is controlled through a quorum-sensing mechanism that quantifies the number of Pectobacterium bacteria through measurement of the concentration of small molecules (acyl homoserine lactones) produced by Pectobacterium. Pectobacterium atrosepticum is an environmentally widespread organism that causes blackleg and soft rot disease in potatoes. This organism produces pectolytic enzymes that destroy plant tissue and allow the bacteria to spread.