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_011985:3282924 Agrobacterium radiobacter K84 chromosome 1, complete genome

Lineage: Agrobacterium tumefaciens; Agrobacterium; Rhizobiaceae; Rhizobiales; Proteobacteria; Bacteria

General Information: This strain has been developed for worldwide commercial use to control crown gall. This species is used commercially to control crown gall, a tumorogenic plant disease caused by the ubiquitous soil-borne pathogen Agrobacterium tumefaciens, which affects susceptible woody plants worldwide. The pathogen is responsible for nursery and orchard losses among stone fruit trees, grapes, apples, pears, nut trees, caneberries, clematis, hops, kiwifruit, persimmons, roses and many ornamental annuals, trees and shrubs. Infected plants are usually weakened and unproductive due to their damaged root system.