Pre_GI: SWBIT SVG BLASTP

Query: 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.

Subject: NC_008789:350650 Halorhodospira halophila SL1, complete genome

Lineage: Halorhodospira halophila; Halorhodospira; Ectothiorhodospiraceae; Chromatiales; Proteobacteria; Bacteria

General Information: Halorhodospira halophila SL1 was isolated from salt lake mud. Sulfur-oxidizing extreme halophile. This organism, formerly Ectothiorhodospira halophila is alkaliphilic, phototrophic, halophile. This is one of the most halophilic eubacteria known, and produces organic solutes such as glycine betaine, ectoine, and trehalose to balance the osmotic pressure. This organism oxidizes sulfide to sulfur, which is deposited outside the cell and further oxidized to sulfate. This organism also produces a blue light sensor called photoactive yellow protein which is involved in signal transduction.