Name : hpcC (t1817) Accession : - Strain : Salmonella enterica Ty2 Genome accession: NC_004631 Putative virulence/resistance : Unknown Product : - Function : - COG functional category : - COG ID : - EC number : - Position : 1879752 - 1881217 bp Length : 1466 bp Strand : - Note : corresponds to STY1136 from Accession AL513382: Salmonella typhi CT18 DNA sequence : ATGAAGAAAATAAATCATTGGATTAACGGCAAAAACGTTGCAGGTAACGACTACTTCCAGACCACTAACCCGGCGACCGG TGATGTGCTGGCGGAAGTAGCCTCCGGCGGTGAAGCAGAAGTGAACCAGGCTGTCGCGGCGGCAAAAGAGGCGTTCCCGA AATGGGCCAACCTGCCGATGAAAGAGCGCGCGCGCCTGATGCGCCGCCTTGGCGACCTGATTGACCAGCATGTGCCGGAA ATCGCGGCGATGGAAACCGCCGACACCGGCCTGCCTATTCACCAGACTAAAACGTGCTGATCCCGCGCGCCTCGCATAAC TTCGAATTCTTCGCCGAAGTGTGCCAGCAGATGAACGGCAAGACCTATCCGGTTGACGATAAAATGCTCAATTATACGCT GGTGCAGCCCGTCGGCGTCTGCGCGCTGGTGTCGCCGTGGAACGTGCCGTTTATGACCGCGACTTGGAAAGTTGCGCCGT GCCTGGCGCTGGGTAACACCGCGGTGCTCAAAATGTCCGAGCTGTCGCCGCTGACTGCCGACAGGCTGGGCGAGCTGGCA CTGGAGGCAGGAATTCCGGCAGGCGTGCTGAACGTGGTGCAGGGCTACGGCGCGACGGCGGGCGATGCGCTGGTACGCCA CCATGACGTGCGTGCGGTGTCGTTTACCGGCGGTACCGCCACCGGTCGCAATATCATGAAAAATGCCGGGCTGAAAAAAT ACTCGATGGAGCTGGGCGGCAAATCGCCGGTGCTGATTTTTGAAGACGCCGACATTGAGCGCGCGCTGGACGCCGCGCTG TTCACCATCTTCTCGATCAACGGCGAACGCTGCACCGCTGGGTCGCGCATCTTTATCCAGCAGAGCATTTACCCTGAGTT CGTGAAGCGCTTTGCCGAACGCGCGAATCGCCTGCGTGTCGGCGATCCGACCGACCCGAACACCCAGGTCGGCGCGCTGA TTAGCCAACAGCACTGGGAGAAAGTCTCCGGTTATATCCGCCTCGGCATTGAAGAGGGGGCAACGCTGCTGGCGGGCGGT GCGGAAAAACCCACTGACCTGCCTGCGCATCTGAAAGGCGGTAACTTCCTGCGCCCAACCGTGCTGGCCGATGTCGACAA CCGTATGCGCGTTGCGCAGGAAGAGATCTTTGGGCCGGTCGCCTGCCTGCTGCCATTCAAAGACGAAGCGGAAGGGTTAC GTTTGGCGAACGATGTGGAATACGGTCTGGCCTCTTATATCTGGACCCAGGACGTGAGCAAAGTGTTGCGCCTGGCGCGT GGGATTGAAGCCGGCATGGTCTTCGTCAACACCCAGAACGTCCGCGACCTGCGCCAGCCGTTCGGCGGCGTGAAAGCCTC CGGTACCGGGCGCGAAGGCGGCGAATATAGCTTCGAAGTGTTTGCGGAAATGAAAAACGTCTGCATCTCAATGGGCGACC ATCCTATCCCAAAATGGGGAGTTTGA Protein sequence : - |
Gene | GenBank Accn | Product | Virulance or Resistance | PAI or REI | Alignment Type | E-val | Identity |
hpaE | AAO17179.1 | HpaE | Not tested | tcd island | DNA | e-214 | 82.3 |