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_015434:6415555 Verrucosispora maris AB-18-032 chromosome, complete genome

Lineage: Verrucosispora maris; Verrucosispora; Micromonosporaceae; Actinomycetales; Actinobacteria; Bacteria

General Information: Verrucosispora sp. AB-18-032 is a filamentous bacterium belonging in the Micromonosporaceae family of the Actinobacteria. It produces abyssomicin (inhibitor of para-aminobenzoic acid biosynthesis which is an precursor of folic acid) and proximicin (furan-containing peptide with weak antibiotic effect and strong antitumor properties).