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 is a thermophilic, facultatively mixotrophic sulfur-oxidizing bacterium. Thermus scotoductus SA-01 was isolated from fissure water in a South African gold mine. This organism is a thermophilic bacterium which was isolated from fissure water in the Witwatersrand Supergroup at a depth of 3.2 km below surface in a South African gold mine. It is a 2.9-billion-year-old formation of low permeability sandstone and shale with minor volcanic units and conglomerates. The ambient temperature of the rock is approximately 60°C. Samples were collected from a freshly mined rock surface and from a water-producing borehole that penetrated 121 m horizontally into the formation at a depth of 3,198 m. T. scotoductus SA-01 is a facultative anaerobe capable of coupling the oxidation of organic substrates to reduction of a wide range of electron acceptors, including nitrate, Fe(III), Mn(IV) or S(0) as terminal electron acceptors.