Pre_GI: SWBIT SVG BLASTP

Query: NC_014328:1596016 Clostridium ljungdahlii ATCC 49587 chromosome, complete genome

Lineage: Clostridium ljungdahlii; Clostridium; Clostridiaceae; Clostridiales; Firmicutes; Bacteria

General Information: This strain was isolated from chicken yard waste and is studied for its ability to produce ethanol. This acetogenic species has the ability to convert carbon monoxide into ethanol. The yield of this process has been increased substantially in the laboratory by using a dual-fermentation system. A methanogenic conversion step has also been designed for utilizing some of the waste products generated during the synthetic process.

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- hypothetical protein; - cds: hover for description

BLASTP Alignment.txt

Subject: NC_006814:403723 Lactobacillus acidophilus NCFM, complete genome

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

General Information: This organism is a normal inhabitant of the human intestinal tract. This strain was isolated from a human in 1970. Normal gastrointestinal bacterium. 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. This organism has been studied for its ability to help the human gut maintain its natural microbial community. Strains of this organism are also used in the production of yogurt, cheese and other fermented foods.