Pre_GI: SWBIT SVG BLASTP

Query: NC_014219:2253023 Bacillus selenitireducens MLS10 chromosome, complete genome

Lineage: Bacillus selenitireducens; Bacillus; Bacillaceae; Bacillales; Firmicutes; Bacteria

General Information: Isolation: Anoxic muds of Mono Lake California; Country: USA; Temp: Mesophile; Habitat: Fresh water. Bacillus selenitireducens MLS-10 was isolated from alkaline, hypersaline, arsenic-rich mud from Mono Lake, California. This organism can reduce arsenate, selenate, and selenite, making it a potential bioremediation agent. Bacillus selenitireducens produces intracellular and extracellular granules of elemental selenium when grown on selenite. The respiratory arsenate reductase has been purified, and is able to function at high pH and alkalinity.

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BLASTP Alignment.txt

Subject: NC_004567:1066710 Lactobacillus plantarum WCFS1, complete genome

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

General Information: Originally isolated from human saliva. Common gastrointestinal bacterium used in food production. 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 plantarum are commonly isolated from plant material, and the gastrointestinal tract of animals. This organism is used in the production of fermented foods such as saurkraut, kimchi and sourdough bread. This organism is also of interest as a probiotic to maintain and regulate the human intestinal microflora.