Pre_GI: SWBIT SVG BLASTN

Query: NC_008528:610070 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.

Subject: NC_005955:1284500 Bartonella quintana str. Toulouse, complete genome

Lineage: Bartonella quintana; Bartonella; Bartonellaceae; Rhizobiales; Proteobacteria; Bacteria

General Information: Bartonella quintana str. Toulouse was isolated from human blood in Toulouse, France in 1993. Causative agent of trench fever. This group of alpha proteobacteria are unique among pathogens in that they cause angiogenic lesions. This organism was first identified as the causative agent of louse-born trench fever during World War I. Up to 800 000 were infected in the trenches because of the louse insect vector that was widespread due to poor sanitation. The disease is now found associated with immunocompromized patients, especially HIV patients and homeless alcoholics.