Pre_GI: SWBIT SVG BLASTP

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

BLASTP Alignment.txt

Subject: NC_002689:1507900 Thermoplasma volcanium GSS1, complete genome

Lineage: Thermoplasma volcanium; Thermoplasma; Thermoplasmataceae; Thermoplasmatales; Euryarchaeota; Archaea

General Information: This strain is the type strain for this species, and was isolated from a solfataric (volcanic area that gives off sulfuric gases) field. Thermophilic archaea. This organism is a thermophilic, acidophilic, archaea that was isolated from acidic hydrothermal vents on the shore of Aeolian Island of Vulcano, Italy. Growth of this facultative aerobe occurs at temperatures of 33-67°C with optimal at 60°C and pH of 1.0-4.0 (optimal 2.0).