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.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: This strain was isolated from a culture of the dinoflagellate Pfiesteria piscicida CCMP1830 which has been implicated in many large scale algal blooms resulting in increased mortality in fish. The bacteria are attached to the surface of the dinoflagellate and in some ways allow the dinoflagellate to grow as those lacking the bacteria die off. The bacterium also chemotaxes towards the dinoflagellate product DMSP (dimethylsulfoniopropionate) and metabolizes it. DMSP is a major source of sulfur in marine ecosystems and plays a role in the sulfur biogeochemical cycle. The implication is a tight association between these important dinoflagellates and this marine bacterium.