Pre_GI: SWBIT SVG BLASTP

Query: NC_017316:2710021 Enterococcus faecalis OG1RF chromosome, complete genome

Lineage: Enterococcus faecalis; Enterococcus; Enterococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This genera consists of organisms typically found in the intestines of mammals, although through fecal contamination they can appear in sewage, soil, and water. They cause a number of infections that are becoming increasingly a problem due to the number of antibiotic resistance mechanisms these organisms have picked up. Both Enterococcus faecalis and Enterococcus faecium cause similar diseases in humans, and are mainly distinguished by their metabolic capabilities. This opportunistic pathogen can cause urinary tract infections, bacteremia (bacteria in the blood), and infective endocarditis (inflammation of the membrane surrounding the heart), similar to infections caused by Enterococcus faecium. Hospital-acquired infections from this organism are on the rise due to the emergence of antiobiotic resistance strains. Enterococcus faecalis produces a cytolysin toxin that is encoded on various mobile genetic elements, pathogenicity islands, and conjugative plasmids. The cytolysin aids in pathogenesis, possibly by causing destruction of cells such as erythrocytes, which allows access to new nutrients for the organism.

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BLASTP Alignment.txt

Subject: NC_009004:2477220 Lactococcus lactis subsp. cremoris MG1363, complete genome

Lineage: Lactococcus lactis; Lactococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: Microorganism used in cheese production. This microbe is a member of the lactic acid bacteria and produces lactic acid from sugars. It is found in many environments including plant and animal habitats. Lactococcus lactis is used as a starter culture for the production of cheese products (such as cheddar) and in milk fermentations and, as such, is one of the most important microbes in the food industry. The degradation of casein, acidification by lactic acid, and production of flavor compounds, processes that are caused by the bacteria, contribute to the final product.