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_014932:1232346 Bartonella clarridgeiae 73, complete genome

Lineage: Bartonella clarridgeiae; Bartonella; Bartonellaceae; Rhizobiales; Proteobacteria; Bacteria

General Information: Bartonella clarridgeiae was first identified from a case of cat scratch fever in a veterinarian who had been bitten by a cat. This organism has subsequently been identified in both cats and dogs. Cats, which are infected by fleas carrying the bacteria, in turn infect humans when scratching or biting them, hence the name. A small red bump forms at the site of infection, followed 2-3 weeks later by a painful swelling of the lymph node. In immunocompromized patients, more severe progress may be observed, including encephalitis, swelling of the spleen, and heart valve infection. Approximately 24 000 cases are reported in the US each year.