Pre_GI: SWBIT SVG BLASTP

Query: NC_017259:25400 Buchnera aphidicola str. Ua (Uroleucon ambrosiae) chromosome,

Lineage: Buchnera aphidicola; Buchnera; Enterobacteriaceae; Enterobacteriales; Proteobacteria; Bacteria

General Information: It is believed that the Buchnera provide the essential nutrients the host lacks. Besides a nutritional co-dependence, due to a co-existence of millions of years, Buchnera have lost the ability to produce cell surface components such as lipopolysaccharides. This makes for an obligate endosymbiont relationship between host and Buchnera. Buchnera are prokaryotic cells which belong to the gamma-Proteobacteria, closely related to the Enterobacteriaceae family. Phylogenetic studies using 16S rRNA indicate that the symbiotic relationship was established around 200-250 million years ago. Since Buchnera are closely related to Escherichia coli and Haemophilus influenzae, comparative genomic studies can shed light on the evolutionary mechanisms of intracellular endosymbiosis as well as the different underlying molecular basis between organisms with parasitic behavior and symbionts.

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BLASTP Alignment.txt

Subject: NC_008528:1265542 Oenococcus oeni PSU-1, complete genome

Lineage: Oenococcus oeni; Oenococcus; Leuconostocaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain was isolated at Penn State University, USA and is used commercially for malolactic fermentation in wines. Lactic acid bacterium used in wine production. Oenococcus oeni is another member of the lactic acid bacteria and it occurs naturally in marshes and similar environments. It carries out malolactic conversion during secondary fermentation in wine production which is the conversion of malic acid to lactic acid with a concomitant rise in pH, making the wine microbiologically stable and enhancing the sensory properties of the wine (aroma, flavor, and texture). The organism's high tolerance to sulfite and ethanol mean that it will be the predominant organism in the wine at the end of fermentation where it cleans up the remaining sugars and converts the bitter-tasting malic acid.