Query: NC_009718:1272296 Fervidobacterium nodosum Rt17-B1, complete genome Lineage: Fervidobacterium nodosum; Fervidobacterium; Thermotogaceae; Thermotogales; Thermotogae; Bacteria General Information: Fervidobacterium nodosum is a thermophilic, Gram-negative, motile, non-sporulating, glycolytic, obligately anaerobic rod that exists singly, in pairs or in chains. Fervidobacterium nodosum was isolated from a hot spring in New Zealand. Its optimal growth temperature is 65 to 70 degrees Celsius. The cellular morphology of this organism, a member of the Thermotogales, is characterized by a terminal spherical extension of the cell envelope.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
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.