318
edits
Changes
→Bacteria
====''Oenococcus Kitaharae''====
''O. kitaharae'' is a lactic acid bacterium (LAB) that was isolated from composting distilled shochu residue produced in Japan. This species represents only the second member of the genus ''Oenococcus'' to be identified. ''O. kitaharae'' has the ability to ferment maltose, citrate and malate and the ability to synthesize specific amino acids such as L-arginine and L-histidine unlike some ''O. Oeni''. In addition to these metabolic differences, the ''O. kitaharae'' genome also encodes many proteins involved in defense against both bacteriophage (restriction-modification and [https://en.wikipedia.org/wiki/CRISPR CRISPR]) and other microorganisms (bacteriocins), and has had its genome populated by at least two conjugative [https://en.wikipedia.org/wiki/Transposable_element transposons], which is in contrast to currently available genome sequences of ''O. oeni'' which lack the vast majority of these defense proteins. It therefore appears that the genome of ''O. kitaharae'' has been shaped by its need to survive in a competitive growth environment that is vastly different from that encountered by ''O. oeni'', where environmental stresses provide the greatest challenge to growth and reproduction. <ref name="Identification of the species">[http://www.microbiologyresearch.org/docserver/fulltext/ijsem/56/10/2345.pdf?expires=1500421799&id=id&accname=guest&checksum=4FF9F1182BE36F4DF3395E34D812B03C. IdentifcationIdentifcat>ion.]</ref>
Sugar Utilization -
''O. oeni'' can decarboxylate L-malate to L(+)-lactate, but cannot use it as a sole source of carbon. It requires the amino acids Glutamic acid, valine, guanine, adenine, xanthine, uracil, riboflavin, folic acid, nicotinic acid, thiamine, biotine and pantothenic acid. There is some variation of amino acid requirement between strains.
Althought ''O. Oeni'' has primarily been used for Malolactic Fermentation, trials with the White Labs culture(only one reported on so far) has show lactic acid production without the presence of malic acid. <ref name="link">[https://www.facebook.com/groups/MilkTheFunk/permalink/1121887807839432/. James Site's FB post.]</ref> James reported souring within a week at 70F. <ref name="link">[https://www.facebook.com/groups/MilkTheFunk/permalink/1641597359201805/. "Post with some of JameSome info on James's info experience on souring time(scroll down in comments)"and temp.]</ref>
{| class="wikitable sortable"