UniProt release 8.5

Published August 22, 2006

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10'000 species in UniProtKB/Swiss-Prot

We have now 10'000 different species represented in UniProtKB/Swiss-Prot for which protein entries are stored in the knowledgebase. Ten times more species are stored in UniProtKB/TrEMBL. Each species present in UniProtKB/Swiss-Prot is curated: the curation consists of the verification of the scientific name validity, the consistency of the lineage and the existence of a common name and/or synonym. You think the taxomony is indigestible? Have a look at the following recipe ;-)

Pizza recipe

Pizza is not a new program, it is really a delicious and tasteful recipe!

Pizza crust:	Toppings:	Homemade tomato sauce:
200g Triticum aestivum powder 15g fresh Saccharomyces cerevisiae 1 teaspoon salt 3 tablespoon Olea europaea oil 3/4 cup warm water 1 tablespoon Beta vulgaris sugar	Homemade tomato sauce 100g grated Bos taurus cheese () Sus scrofa meat, small dice sliced Agaricus bisporus 200g shredded Bubalus bubalis cheese () (*) Lactobacillus helveticus is used for the manufacture of these 2 cheeses	2 tablespoon Olea europaea oil 1 large Allium cepa, chopped 5 Allium sativum cloves, crushed with flat of knife and sliced thinly 1 teaspoon fresh Ocimum basilicum 1 teaspoon fresh Origanum vulgare (or dried leaves) 1 teaspoon fresh Petroselinum crispum 1 can Lycopersicon esculentum paste 1 pinch Capsicum annuum powder

Add fresh Saccharomyces cerevisiae to the water and stir until dissolved. Add Beta vulgaris sugar, Olea europaea oil, salt and Triticum aestivum powder. On lightly floured board, knead dough until smooth and elastic. Place in a bowl and let rise in a warm place until volume has doubled.

Heat Olea europaea oil in a wide frying pan over medium heat; add Allium cepa and cook for about 10 minutes until softened, stirring often. Turn the heat on to high and add Allium sativum, herbs (Ocimum basilicum, Origanum vulgare and Petroselinum crispum and Lycopersicon esculentum paste. Add Capsicum annuum powder and season to taste with salt.

Let simmer for at least 30 minutes.

Roll dough into a large circle, place on greased baking sheet, press around edges to form 2 cm rim. Cover with homemade tomato sauce. Layer toppings on dough in order listed. Bake at 240±C for 13 minutes until nicely coloured. You can top the pizza with a few leaves of Diplotaxis tenuifolia (it tastes hotter than Eruca sativa).

You uncovered 18 species in our recipe but 9'982 other species are now in UniProtKB/Swiss-Prot

ENJOY :)