Query: NC_015680:1475917 Pyrococcus yayanosii CH1 chromosome, complete genome
Lineage: Pyrococcus yayanosii; Pyrococcus; Thermococcaceae; Thermococcales; Euryarchaeota; Archaea
General Information: Pyrococcus yayanosii CH1 is the first obligate piezophilic hyperthermophilic archaeon isolated from the deep-sea hydrothermal site Ashadze on the mid-Atlantic ridge at a depth of 4,100 m. This organism grows within a temperature range of 80 to 108 degrees C and a hydrostatic pressure range of 20 to 120 MPa, with optima at 98 degrees C and 52 MPa, respectively.
Subject: 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.