Pre_GI: SWBIT SVG BLASTP

Query: NC_006086:1329915 Streptococcus pyogenes MGAS10394, complete genome

Lineage: Streptococcus pyogenes; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria

General Information: This strain is a serotype M6 isolate cultured from a child with pharyngitis in private elementary school in Pennsilvania, USA. Causes tonsilitis. Streptococci are Gram-positive, nonmotile, nonsporeforming, catalase-negative cocci that occur in pairs or chains. Members of this genus vary widely in pathogenic potential. Most streptococci are facultative anaerobes, and some are obligate anaerobes. Serologic grouping is based on antigenic differences in cell wall carbohydrates, in cell wall pili-associated protein, and in the polysaccharide capsule in group B streptococci. This organism is a member of the normal human nasopharyngeal flora. Streptococcus pyogenes is a group A streptococcus and is the leading cause of uncomplicated bacterial pharyngitis and tonsillitis. This organism is commonly referred to by the lay press as "flesh eating bacteria".

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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.