Query: NC_016940:1698000 Saprospira grandis str. Lewin chromosome, complete genome
Lineage: Saprospira grandis; Saprospira; Saprospiraceae; Sphingobacteriales; Bacteroidetes; Bacteria
General Information: Gliding bacterium. Saprospira grandis is a gram-negative, marine, multicellular, filamentous flexibacterium. They prey on other bacteria by trapping and devouring them. It is significant because it is known for devouring bacteria and also has been shown to digest algae by the same process. This makes this bacterium important because it is useful in preventing harmful algal blooms. They are mesophilic with their optimum temperature being between 25-30 degrees C, and require a neutral pH. This filamentous organism is matile by gliding. This organism is able to lyse bacterial cells on the surfaces it is moving over.
Subject: NC_008528:1265542 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.