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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BLASTP Alignment.txt

Subject: NC_010376:186510 Finegoldia magna ATCC 29328, complete genome

Lineage: Finegoldia magna; Finegoldia; Clostridiales Family XI; Clostridiales; Firmicutes; Bacteria

General Information: It is isolated most frequently from various infection sites, including soft tissue, bone and joint, and diabetic foot infections. This species, formerly Peptostreptococcus magnus, is a commensal bacterium colonizing human skin and mucous membranes. It has been shown to cause valve endocarditic in humans. Gram-positive anaerobic cocci (GPAC) are a major part of the normal human flora colonizing skin and mucous membranes of the mouth and gastrointestinal tracts. In GPAC, Finegoldia magna (formerly Peptostreptococcus magnus) has the highest pathogenicity and is isolated most frequently from various infection sites, including soft tissue, bone and joint, and diabetic foot infections.