Pre_GI: SWBIT SVG BLASTP

Query: NC_015711:3546500 Myxococcus fulvus HW-1 chromosome, complete genome

Lineage: Myxococcus fulvus; Myxococcus; Myxococcaceae; Myxococcales; Proteobacteria; Bacteria

General Information: This organism, like other myxobacteria, undergoes a complex development and differentiation pathway. When cell density increases, the organism switches to "social motility" where aggregates of cells can gather together into masses termed fruiting bodies that may consist of up to 100 000 cells. The motility system is not dependent on flagella like most bacteria, but instead relies on twitching pili: short extracellular appendages that may function analogously to oars in a rowboat. The myxobacteria have proved to be a rich source of novel natural products. Myxococcus fulvus produces a number of antibacterial, antifungal and cytotoxic substances which are being studies for therapeutic applications.

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BLASTP Alignment.txt

Subject: NC_008525:664500 Pediococcus pentosaceus ATCC 25745, complete genome

Lineage: Pediococcus pentosaceus; Pediococcus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

General Information: Use in fermentation of food products. A distinctive characteristic of pediococci is their ability to form tetrads via cell division in two perpendicular directions in a single plane. Like other lactic acid bacteria, species of Pediococcus are acid tolerant, cannot synthesize porphyrins, and possess a strictly fermentative (homofermentative) facultatively anaerobic metabolism with lactic acid as the major metabolic end product. They also occur in such food products as cured meat, raw sausages, and marinated fish, and are are used for biotechnological processing and preservation of foods. This bacterium can be isolated from a variety of plant materials and bacterial-ripened cheeses. This organism is used as an acid producing starter culture in the fermentation of some sausages, cucumbers, green beans, soy milk, and silage. Some strains have been reported to contain several (3-5) resident plasmids that render the bacterium capable of fermenting some sugars (raffinose, melibiose, and sucrose), as well as producing bacteriocins.