Pre_GI: SWBIT SVG BLASTP

Query: NC_016516:1345840 Propionibacterium acnes TypeIA2 P.acn33 chromosome, complete

Lineage: Propionibacterium acnes; Propionibacterium; Propionibacteriaceae; Actinomycetales; Actinobacteria; Bacteria

General Information: This bacterium is the most common gram-positive, non-spore forming, anaerobic rod encountered in clinical specimens. The causative agent of acne, it typically grows as an obligate anaerobe. Some strains are aerotolerant, but still show better growth as an anaerobe. It has the ability to produce propionic acid, as its name suggests. It also has the ability to produce catalase along with indole, nitrate, or both indole and nitrate. Propionibacterium resembles Corynebacterium in morphology and arrangement, but is non-toxigenic. It is a common resident of the pilosebaceous (hair follicle) glands of the human skin. The bacteria release lipases to digest a surplus of the skin oil, sebum, that has been produced. The combination of digestive products (fatty acids) and bacterial antigens stimulates an intense local inflammation that bursts the hair follicle. Since acne is caused in part from an infection, it can be suppressed with topical and oral antibiotics such as clindamycin, erythromycin, or tetracycline. Some other forms of therapy include chemicals that enhance skin removal or slow the production of sebum.

Subject: NC_015978:996933 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.