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_008686:50750 Paracoccus denitrificans PD1222 chromosome 1, complete sequence

Lineage: Paracoccus denitrificans; Paracoccus; Rhodobacteraceae; Rhodobacterales; Proteobacteria; Bacteria

General Information: This organism is commonly found in soil and sewage sludge. This organism is able to survive in both aerobic and anaerobic environments due to its ability to use both oxygen and nitrogenous oxides making it a popular model organism for the study of electron transfer and and energy conservation.