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_014313:3617910 Hyphomicrobium denitrificans ATCC 51888 chromosome, complete

Lineage: Hyphomicrobium denitrificans; Hyphomicrobium; Hyphomicrobiaceae; Rhizobiales; Proteobacteria; Bacteria

General Information: Environment: Fresh water; Temp: Mesophile. An aerobic, motile Gram-negative bacterium. Hyphomicrobium denitrificans has a biphasic life style, which consists of a motile phase of flagellated swarmer cells, and a cessile phase in which a long prosthecate is produced at one end of the bacteria through which budding cells emerge. Newly budded cells in turn produce flagella and go through a motile phase and the cycle continues. These organisms can colonize the surfaces of marine environments which enables additional species to colonize at later stages. This organism is also able to utilize methanol as a sole source of energy.