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HAMAP: Oenococcus oeni (strain ATCC BAA-331 / PSU-1) complete proteome
General information

Species:  Oenococcus oeni (strain ATCC BAA-331 / PSU-1)
Species code: OENOB
Taxonomy: Bacteria; Firmicutes; Lactobacillales; Oenococcus (TaxID: 203123) [NEWT/ NCBI]
Description: Oenococcus oeni (formerly called Leuconostoc oenos) is a lactic acid bacterium that occurs naturally in fruit mashes and related habitats. A facultative anaerobe, it is one of the most acid- and alcohol tolerant of the lactic acid bacteria. It is employed in wineries to carry out the malolactic conversion, an important secondary fermentation in the production of wine. This strain (BAA-331 / PSU-1), was originally isolated at Penn State University and is currently employed commercially to carry out the malolactic fermentation wines. Perhaps the most studied aspect of O. oeni is the ability to convert malate to lactate (the malolactic conversion). This involves uptake of malate, its decarboxylation to L-lactic acid and CO2, and subsequent export of end products. The malolactic conversion generates energy for the cell in the form of a proton motive force. Many researchers have examined the diversity of O. oeni strains within and around wineries; an outcome of this analysis is the general view that Oenococcus is a genetically homogenous genus (adapted from http://genome.jgi-psf.org/finished_microbes/oenoe/oenoe.home.html).
Oenococcus oeni (formerly called Leuconostoc oenos) is a lactic acid bacterium that occurs naturally in fruit mashes and related habitats. A facultative anaerobe, it is one of the most acid- and alcohol tolerant of the lactic acid bacteria. It is employed in wineries to carry out the malolactic conversion, an important secondary fermentation in the production of wine. This strain (BAA-331 / PSU-1), was originally isolated at Penn State University and is currently employed commercially to carry out the malolactic fermentation wines. Perhaps the most studied aspect of O. oeni is the ability to convert malate to lactate (the malolactic conversion). This involves uptake of malate, its decarboxylation to L-lactic acid and CO2, and subsequent export of end products. The malolactic conversion generates energy for the cell in the form of a proton motive force. Many researchers have examined the diversity of O. oeni strains within and around wineries; an outcome of this analysis is the general view that Oenococcus is a genetically homogenous genus (adapted from http://genome.jgi-psf.org/finished_microbes/oenoe/oenoe.home.html).
Properties: Presence of flagella: No
Human pathogen: No
Interaction: No
Number of membranes: 1
Number of inteins:0
Statistics: Number of OENOB entries in the UniProt Knowledgebase: 1682 (202 in UniProtKB/Swiss-Prot + 1480 in UniProtKB/TrEMBL)


Genome(s) sequenced

Strain:    ATCC BAA-331 / PSU-1
Genome structure:
Chromosome EMBL accession number CP000411 (circular; 1,780,517 bp) (download entry)
Reference(s):
[1] PubMed=17030793; [ NCBI , EBI , Israel , Japan ]
Makarova K.S., Slesarev A., Wolf Y.I., Sorokin A., Mirkin B., Koonin E.V., Pavlov A., Pavlova N., Karamychev V., Polouchine N., Shakhova V., Grigoriev I., Lou Y., Rohksar D., Lucas S., Huang K., Goodstein D.M., Hawkins T., Plengvidhya V., Welker D., Hughes J., Goh Y., Benson A., Baldwin K., Lee J.-H., Diaz-Muniz I., Dosti B., Smeianov V., Wechter W., Barabote R., Lorca G., Altermann E., Barrangou R., Ganesan B., Xie Y., Rawsthorne H., Tamir D., Parker C., Breidt F., Broadbent J.R., Hutkins R., O'Sullivan D., Steele J., Unlu G., Saier M.H. Jr., Klaenhammer T., Richardson P., Kozyavkin S., Weimer B.C., Mills D.A. ;
"Comparative genomics of the lactic acid bacteria.";
Proc. Natl. Acad. Sci. U.S.A. 103:15611-15616(2006).
Web links:
Entrez Genome Project: http://www.ncbi.nlm.nih.gov/sites/entrez?Db=genomeprj&Cmd=DetailsSearch&Term=txid203123%5Borgn%5D
GIB (DDBJ): http://gib.genes.nig.ac.jp/single/index.php?spid=Ooen_PSU1
PEDANT: http://pedant.gsf.de/pedant3htmlview/pedant3view?Method=analysis&Db=p3_p317_Oen_oeni
 EBI Proteome Analysis page



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