Pre_GI: SWBIT SVG BLASTP

Query: NC_015947:3991696 Burkholderia sp. JV3 chromosome, complete genome

Lineage: Stenotrophomonas maltophilia; Stenotrophomonas; Xanthomonadaceae; Xanthomonadales; Proteobacteria; Bacteria

General Information: Environment: Rhizosphere, Host, Rhizosphere-colonizing; Temp: Mesophile. This species is an uncommon but serious source of infection in patients with breathing tubes such as endotracheal or tracheostomy tubes, or with chronically indwelling urinary catheters. Although the organism can colonize the devices without causing an infection, under certain conditions it can cause pneumonia, urinary tract infections, or an infection of the blood. This organism can also cause infection in immunocompromised patients. It has resistance to many commonly used antibiotics and therefore is often difficult to eradicate. Most strains are resistant to co-trimoxazole.

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

BLASTP Alignment.txt

Subject: NC_008054:1030994 Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842, complete

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

General Information: Originally isolated from bulgarian yogurt in 1919. Lactic acid bacterium used in the fermentation of dairy products. 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 delbrueckii subspecies bulgaricus is used as a starter culture for a number of fermented dairy products such as yogurt and Swiss and Italian-type cheeses, and is a thermophilic culture, where the optimum temperature is 42 C.