Query: NC_011184:325797 Vibrio fischeri MJ11 chromosome I, complete sequence Lineage: Aliivibrio fischeri; Aliivibrio; Vibrionaceae; Vibrionales; Proteobacteria; Bacteria General Information: This strain was isolated from a pinecone fish, Monocentris japonica, light-emitting organs in Japan. This genus is abundant in marine or freshwater environments such as estuaries, brackish ponds, or coastal areas; regions that provide an important reservoir for the organism in between outbreaks of the disease. Vibrio can affect shellfish, finfish, and other marine animals and a number of species are pathogenic for humans. This organism is found in marine environments and was originally named by Bernard Fischer during a sea voyage in the 1800s. It is a symbiont in fish and squids and is responsible for light generation in those organisms, which use it as a defense mechanism to avoid predators.
- 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.