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_007354:1087456 Ehrlichia canis str. Jake, complete genome

Lineage: Ehrlichia canis; Ehrlichia; Anaplasmataceae; Rickettsiales; Proteobacteria; Bacteria

General Information: This strain was isolated in 1989 in North Carolina, USA from a 2-year-old male dog. This organisms causes canine monocytic ehrlichiosis, which is a tick-born disease that causes severe morbidity in domesticated and wild dogs. The brown dog tick, Rhipicephalus sanguineus, transfers the organism from its salivary glands to the animal when feeding. Persistence in the vacuole leads to replication and cell division and eventual release from the cell which leads to further spreading of the bacterium throughout the host. The end result is an increase in platelet count and anemia.