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.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
General Information: This organism causes arthritis in both rats and mice. Strains of Mycoplasma arthritidis can be virulent or avirulent depending, in part, on the presence of the MAV1 bacteriophage. This genus currently comprizes more than 120 obligate parasitic species found in the wide spectrum of hosts, including humans, animals, insects and plants. The primary habitats of human and animal mycoplasmas are mucouse membranes of the respiratory and urogenital tracts, eyes, mammary glands and the joints. Infection that proceeds through attachment of the bacteria to the host cell via specialized surface proteins, adhesins, and subsequent invation, results in prolonged intracellular persistence that may cause lethality. Once detected in association with their eukaryotic host tissue, most of mycoplasmas can be cultivated in the absence of a host if their extremely fastidious growth requirements are met.