Pre_GI: SWBIT SVG BLASTP

Query: NC_014329:1298644 Corynebacterium pseudotuberculosis FRC41 chromosome, complete

Lineage: Corynebacterium pseudotuberculosis; Corynebacterium; Corynebacteriaceae; Actinomycetales; Actinobacteria; Bacteria

General Information: Strain FRC41 was isolated from the inguinal lymph node of a 12-year-old girl in France with necrotizing lymphadenitis. Corynebacterium pseudotuberculosis, an important animal pathogen, is the etiological agent of a disease that is commonly called caseous lymphadenitis (CLA) or cheesy gland. This disease is found in all the world's major sheep and goat production areas, causing significant economic losses worldwide, mainly due to the reduction of wool, meat and milk yields, decreased reproductive efficiencies of affected animals and condemnation of carcasses and skins in abattoirs. In some cases, the infection produces few obvious clinical signs in the animal, remaining unrecognized until a post-mortem examination has been carried out and, making it difficult to obtain definitive data about prevalence of the disease.

- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark);
- hypothetical protein; - cds: hover for description

BLASTP Alignment.txt

Subject: NC_003450:1770324 Corynebacterium glutamicum ATCC 13032, complete genome

Lineage: Corynebacterium glutamicum; Corynebacterium; Corynebacteriaceae; Actinomycetales; Actinobacteria; Bacteria

General Information: This strain (previously known as Micrococcus glutamicus) is the original strain isolated in the late 1950's. Soil bacterium with industrial uses. They may be found as members of the normal microflora of humans, where these bacteria find a suitable niche in virtually every anatomic site. This organism is a well-studied soil bacterium of considerable importance in biotechnology, in particular for the fermentative production of L-amino acids for food and fodder industry. The name was originaly given for this species for its ability to produce significant quantities (>100 g per liter) of glutamic acid (glutamate), an important food enhancer that has a meaty taste and flavor. Currently used commercially to produce glutamate and other amino acids (L-lysine) and compounds. The first strain of the species was isolated in 1957 by S. Kinoshita and colleagues while searching for an efficient glutamate-producer.