Query: 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.
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General Information: This strain was collected from the Sargasso Sea at a depth of 10 meters. Phototrophic bacterium. Organisms in this aerobic phototrophic genus are found in marine environments. Members of this group produce bacteriochlorophyll a, which is normally found in anaerobic organisms. One theory to explain this is that the anoxygenic photosynthetic gene cluster was acquired by these organisms via lateral gene transfer. Although they require an organic carbon substrate for growth, they are able to supplement a significant fraction of their metabolic requirements with photosynthetically derviced energy. This species was isolated from a marine cyanobacterial mat. Although they require an organic carbon substrate for growth, they are able to supplement a significant fraction of their metabolic requirements with photosynthetically derviced energy. The presence of the carotenoids bacteriorubixanthinal and erythroxanthin sulfate give this organism a reddish color.