Pre_GI: SWBIT SVG BLASTP

Query: NC_016809:389561 Haemophilus influenzae 10810, complete genome

Lineage: Haemophilus influenzae; Haemophilus; Pasteurellaceae; Pasteurellales; Proteobacteria; Bacteria

General Information: A group of organisms that are either obligate parasites or commensal organisms found in animal mucous membranes. Almost all species require the presence of important growth factors found in the blood of their hosts, including either X factor (protoporphyrin IX or heme) or V factor (nicotinamide adenine dinucleotide (NAD or NADP)). This organism was first isolated in the 1890s during an influenza pandemic by Pfeiffer, and was originally thought to be the source of influenza, although later it was shown to be a secondary pathogen and may be synergistic with the influenza virus. This bacterium is one of the leading causes of meningitis in young children, and it may also cause septicemia, otitis media (inflammation of the middle ear), sinusitis (inflammation of the sinus cavity) and chronic bronchitis. It is highly adapted to its human host and typically lives in the nasopharynx and is a major cause of lower respiratory infections in infants and small children in developing countries (type 1b strain), although vaccine use has resulted in the decline of infections. The encapsulated organism can penetrate the blood and avoid both phagocytosis and complement-mediated lysis. All known strains produce neuraminidase and an IgA protease as well as fimbrial adhesins for attachment.

Subject: NC_008525:1202852 Pediococcus pentosaceus ATCC 25745, complete genome

Lineage: Pediococcus pentosaceus; Pediococcus; Lactobacillaceae; Lactobacillales; Firmicutes; Bacteria

General Information: Use in fermentation of food products. A distinctive characteristic of pediococci is their ability to form tetrads via cell division in two perpendicular directions in a single plane. Like other lactic acid bacteria, species of Pediococcus are acid tolerant, cannot synthesize porphyrins, and possess a strictly fermentative (homofermentative) facultatively anaerobic metabolism with lactic acid as the major metabolic end product. They also occur in such food products as cured meat, raw sausages, and marinated fish, and are are used for biotechnological processing and preservation of foods. This bacterium can be isolated from a variety of plant materials and bacterial-ripened cheeses. This organism is used as an acid producing starter culture in the fermentation of some sausages, cucumbers, green beans, soy milk, and silage. Some strains have been reported to contain several (3-5) resident plasmids that render the bacterium capable of fermenting some sugars (raffinose, melibiose, and sucrose), as well as producing bacteriocins.