Pre_GI: SWBIT SVG BLASTP

Query: NC_018145:104303 Zymomonas mobilis subsp. mobilis ATCC 29191 chromosome, complete

Lineage: Zymomonas mobilis; Zymomonas; Sphingomonadaceae; Sphingomonadales; Proteobacteria; Bacteria

General Information: Isolation: Fermenting Elaeis palm sap; Temp: Mesophile. The natural habitat of this organism includes sugar-rich plant saps where the bacterium ferments sugar to ethanol. The high conversion of sugars to ethanol makes this organism useful in industrial production systems, particularly in production of bioethanol for fuel. A recombinant strain of this bacterium is utilized for the conversion of sugars, particularly xylose, which is not utilized by another common sugar-fermenting organism such as yeast, to ethanol. Since xylose is a common breakdown product of cellulose or a waste component of the agricultural industry, it is an attractive source for ethanol production. Zymomonas mobilis was chosen for this process as it is ethanol-tolerant (up to 120 grams of ethanol per litre) and productive (5-10% more ethanol than Saccharomyces). This bacterium ferments using the Enter-Doudoroff pathway, with the result that less carbon is used in cellular biomass production and more ends up as ethanol, another factor that favors this organism for ethanol production.

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BLASTP Alignment.txt

Subject: NC_014550:1581812 Arthrobacter arilaitensis Re117, complete genome

Lineage: Arthrobacter arilaitensis; Arthrobacter; Micrococcaceae; Actinomycetales; Actinobacteria; Bacteria

General Information: An aerobic, non spore-forming, non-motile, Gram-negative bacterium isolated from the surfaces of smear-ripened cheese (French cheese "Reblochon"). Arthrobacter arilaitensis is one of the main bacterial species found at the surface of cheeses, especially in smear-ripened cheeses, where it contributes to the typical colour, flavour and texture properties of the final product.