Query: NC_008533:1380406 Streptococcus pneumoniae D39, complete genome Lineage: Streptococcus pneumoniae; Streptococcus; Streptococcaceae; Lactobacillales; Firmicutes; Bacteria General Information: This strain was used by Avery, Macleod, and McCarty in their landmark study on the role of DNA as the agent of transformation. Can cause respiratory disease. Streptococci are Gram-positive, non-motile, non-spore forming, catalase-negative cocci that occur in pairs or chains. Members of this genus vary widely in pathogenic potential. Most streptococci are facultative anaerobes, and some are obligate anaerobes. Serologic grouping is based on antigenic differences in cell wall carbohydrates, in cell wall pili-associated protein, and in the polysaccharide capsule in group B streptococci. This organism is a member of the normal human nasopharyngeal flora. This organism is also the most common cause of sinusitis, acute bacterial otitis media, and conjunctivitis beyond early childhood. S. pneumoniae is also known to cause pneumonia, meningitis, and bacteremia.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
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.