Query: NC_012730:652092 Rickettsia peacockii str. Rustic, complete genome Lineage: Rickettsia peacockii; Rickettsia; Rickettsiaceae; Rickettsiales; Proteobacteria; Bacteria General Information: Rickettsia peacockii was initially identified in wood ticks from the eastern side of the Bitterroot Valley in Montana. Cases of Rocky Mountain spotted fever in the Bitterroot Valley are associated with exposure to ticks from the western side. Ticks from the east side are primarily infected with R. peacockii which is nonvirulent and may prevent the establishment of pathogenic Rickettsia species in these ticks.
- 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.