Pre_GI: SWBIT SVG BLASTP

Query: NC_014335:5165211 Bacillus cereus biovar anthracis str. CI chromosome, complete

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

General Information: This strain probably caused lethal anthrax in chimpanzee Leo in the rainforest of the Tai National Park, Cote d'Ivoire. It belongs to a collection of genetically closely related bacteria, isolated in 2001 and 2002 from deceased wild chimpanzees living in this rain forest area. An autopsy showed symptoms typical of anthrax, but the bacterium isolated was motile, unlike B.anthracis. This organism is a soil-dwelling opportunistic pathogen that causes food poisoning in infected individuals. The rapid onset is characterized by nausea and vomiting while the late onset is characterized by diarrhea and abdominal pain. The emetic disease is caused by a small stable dodecadepsipeptide cerulide whereas the diarrheal disease is caused by a heat labile enterotoxin. Some strains produce a potent cytotoxin that forms a pore in the membrane of eukaryotic cells and causes necrotic enteritis (death of intestinal epithelial cells) while the unique tripartite membrane lytic toxin hemolysin BL contributes to the diarrheal disease and destructive infections of the eye.

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Subject: NC_008711:424482 Arthrobacter aurescens TC1, complete genome

Lineage: Arthrobacter aurescens; Arthrobacter; Micrococcaceae; Actinomycetales; Actinobacteria; Bacteria

General Information: The TC1 strain was isolated from a South Dakota, USA spill site soil that contained high concentrations (up to 29,000 microg/ml) of atrazine. Converts agricultural biomass to ethanol. Arthrobacter aurescens is found worldwide in the soil, water, and subsurface. It breaks down organic matter and is able to transform heavy metals into less toxic forms, such as the conversion of mercury salts into the neutral metal. It is also capable of utilizing t-anethole as a sole carbon source, and transforming it with high yield into valuable aromatic compounds which could potentially be used for aromas and flavorings.