Query: NC_010263:167450 Rickettsia rickettsii str. Iowa, complete genome Lineage: Rickettsia rickettsii; Rickettsia; Rickettsiaceae; Rickettsiales; Proteobacteria; Bacteria General Information: Causative agent for Rocky Mountain Spotted Fever. This organism was first identified by Dr. Howard Rickets as the causative agent of Rocky Mountain Spotted Fever, which was originally named for its geographic distribution at the time, it is now known to be widespread throughout the North American continent. This bacterium is an obligate intracellular pathogen that infects primarily the vascular endothelium, and occasionally smooth muscle tissue. It is passed to the human host from a tick bite, and the tick acts as both a natural reservoir and a vector for disease transmission. Once the organism is endocytosed by the host cell, it quickly escapes the phagozome, and replicates intracellularly, causing cell death and tissue damage. The disease is characterized by a spotted rash and has a high mortality rate if left untreated.
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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.