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: Bartonella grahamii (strain as4aup) is Gram-negative bacterium isolated from a wood mouse (Apodemus sylvaticus) in central Sweden. Bartonella are human and animal pathogens which infect erythrocytes and can cause angiogenic lesions. These organisms cause diseases in humans such as Oroya fever, Trench fever, endocarditis, and Cat Scratch disease. Transmission of this organism is via the bite of a blood-sucking arthropod. Bartonella grahamii can be isolated from the blood of rodents and is found world wide. Fleas may be the transmission vector for Bartonella grahamii to other rodents. Human disease appears to be rare and associated with an immunocompromised state.