Pre_GI: SWBIT SVG BLASTP

Query: NC_016830:4914406 Pseudomonas fluorescens F113 chromosome, complete genome

Lineage: Pseudomonas fluorescens; Pseudomonas; Pseudomonadaceae; Pseudomonadales; Proteobacteria; Bacteria

General Information: This organism is a nonpathogenic saprophyte which inhabits soil, water and plant surface environments. If iron is in low supply, it produces a soluble, greenish fluorescent pigment, which is how it was named. As these environmentally versatile bacteria possess the ability to degrade (at least partially) multiple different pollutants, they are studied in their use as bioremediants. Furthermore a number of strains also posses the ability to suppress agricultural pathogens like fungal infections, hence their role as biocontrol (biological disease control) agents is under examination. Bacteria belonging to the Pseudomonas group are common inhabitants of soil and water and can also be found on the surfaces of plants and animals. Pseudomonas bacteria are found in nature in a biofilm or in planktonic form. Pseudomonas bacteria are renowned for their metabolic versatility as they can grow under a variety of growth conditions and do not need any organic growth factors.

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BLASTP Alignment.txt

Subject: NC_003450:1770324 Corynebacterium glutamicum ATCC 13032, complete genome

Lineage: Corynebacterium glutamicum; Corynebacterium; Corynebacteriaceae; Actinomycetales; Actinobacteria; Bacteria

General Information: This strain (previously known as Micrococcus glutamicus) is the original strain isolated in the late 1950's. Soil bacterium with industrial uses. They may be found as members of the normal microflora of humans, where these bacteria find a suitable niche in virtually every anatomic site. This organism is a well-studied soil bacterium of considerable importance in biotechnology, in particular for the fermentative production of L-amino acids for food and fodder industry. The name was originaly given for this species for its ability to produce significant quantities (>100 g per liter) of glutamic acid (glutamate), an important food enhancer that has a meaty taste and flavor. Currently used commercially to produce glutamate and other amino acids (L-lysine) and compounds. The first strain of the species was isolated in 1957 by S. Kinoshita and colleagues while searching for an efficient glutamate-producer.