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_014909:619407 Candidatus Blochmannia vafer str. BVAF chromosome, complete genome

Lineage: Blochmannia vafer; Blochmannia; Enterobacteriaceae; Enterobacteriales; Proteobacteria; Bacteria

General Information: Candidatus Blochmannia is an obligate bacterial associate of Camponotus and related ant genera. Blochmannia vafer was isolated from Camponotus vafer workers and larvae collected from a single colony in the Coronado National Forest near Portal, Arizona, USA. Blochmannia is located within bacteriocytes, where the bacterial cells float freely in the host cytoplasm, and within oocytes of queens.