Pre_GI: SWBIT SVG BLASTP

Query: NC_015978:352478 Lactobacillus sanfranciscensis TMW 1.1304 chromosome, complete

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

General Information: This is the characteristic organism in wheat sourdough. 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.

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- hypothetical protein; - cds: hover for description

BLASTP Alignment.txt

Subject: NC_007677:3316540 Salinibacter ruber DSM 13855, complete genome

Lineage: Salinibacter ruber; Salinibacter; Rhodothermaceae; Bacteroidetes Order II; Bacteroidetes; Bacteria

General Information: This organism is an extremely halophilic aerobe originally isolated from saltern crystallizer ponds in Spain. These bacteria can coexist in significant colonies with halophilic archaea under saline conditions. In contrast to other bacteria they do not regulate their intracellular salt conditions through proton pumps, but instead their protein makeup has adapted to be functional under high ionic conditions.