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.

- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark);
- hypothetical protein; - cds: hover for description

BLASTP Alignment.txt

Subject: NC_018664:3009166 Clostridium acidurici 9a chromosome, complete genome

Lineage: Gottschalkia acidurici; Gottschalkia; ; Clostridiales; Firmicutes; Bacteria

General Information: Clostridium acidiurici is an obligate anaerobic Gram-positive bacterium that is motile and spore-forming. It can be isolated from almost every soil but can also be found in the intestinal tract of birds. It is able to use purines like uric acid as sole carbon, nitrogen and energy source to build ammonia, carbon dioxide and acetic acid. Unlike most other Clostridia it is a specialist and not able to grow on sugars or different other substrates than purines.