Query: NC_002570:126500 Bacillus halodurans C-125, complete genome
Lineage: Bacillus halodurans; Bacillus; Bacillaceae; Bacillales; Firmicutes; Bacteria
General Information: Strain C-125 (JCM9153) was isolated in 1977 and is the most well studied alkaliphilic Bacillus organism. Alkaliphilic bacterium. This organism is similar to Bacillus subtilis but is alkaliphilic, grows poorly at neutral pH, and very well at pH >9.5. This bacterium produces a peptidoglycan that contains teichuronic peptides consisting of polyglutamic and polyglucuronic acids that counteract the halophilic environment.
Subject: 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.