Query: NC_002695:4153394 Escherichia coli O157:H7 str. Sakai, complete genome Lineage: Escherichia coli; Escherichia; Enterobacteriaceae; Enterobacteriales; Proteobacteria; Bacteria General Information: This strain of O157:H7 was isolated in a 1997 outbreak in Sakai, Japan. This organism was named for its discoverer, Theodore Escherich, and is one of the premier model organisms used in the study of bacterial genetics, physiology, and biochemistry. This enteric organism is typically present in the lower intestine of humans, where it is the dominant facultative anaerobe present, but it is only one minor constituent of the complete intestinal microflora. E. coli, is capable of causing various diseases in its host, especially when they acquire virulence traits. E. coli can cause urinary tract infections, neonatal meningitis, and many different intestinal diseases, usually by attaching to the host cell and introducing toxins that disrupt normal cellular processes.
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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.