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Oenococcus kitaharae No Picture available

Lineage • Kingdom- Bacteria • Division- firmicutes • Class- Bacilli • Family- Lactobacillus • Genius- Oenococcus • Species- Kitaharae

Basic Oenococcus kitaharae is a bacteria microbe that is gram positive. It can make acid from maltose. It also helps with D-glucose fermentation. Oenococcus kitaharae is made up 42 percent guanine cytosine bonds according too Lactobacillus florum sp. nov., a fructophilic species isolated from flowers by Endo, Futagawa-Endo, Sakamoto, Kitahara, and Dicks.

It does not have the mutSL gene, which fixes some mutations and is believed by scenticsts to have not had this gene for a long time. According to the article Role of Hypermutability in the evolution of the genus Oenococcus kitaharae has a rate of 1/13 protein mutation and that most of it its mutations are random ones without any real meaning.

Oenococcus kitaharae can be grown in the lab and cultured but it does take it own time to do so, for to five days longer than most similar bacteria.

O. kitaharae can not break down anything made of organic acids but is lactic acid loving bacteria microbe. This explains why it was in shochu residue and not wine.

History Oenococcus kitaharae was discovered in 2006. It is currently the second member of only a two-member genus. Its genus partner is Oenococcus onei, which has been renamed.

Genus information

The Oenococcus genus is known for their ability to be involved with fermentation for this reason and the fact that it is present in wine the genus is studied often. However onei and kitaharae have different living environments but can have crossovers, this has been shown through PCR reactions from wine samples. Some sources show that O. kitaharae can cause fermentation in some of O. onei environments well other show that it does just want it needs to stay a live. No matter what there is no disagreement on the fact the fact that they can be found together. 

Oenococcus kitaharae is much able to survive in difficult environment. Apparently, It has more DNA in the Oenococcus kitaharae. The extra pieces of DNA resemble that of a virus according an article titled Comparative Genomics of Oenococcus kitaharae. It is found in Japan in several things including flowers.

 

Sources

Borneman, A. R., McCarthy, J. M., Chambers, P. J., & Bartowsky, E. J. (2012). Functional divergence in the genus oenococcus as predicted by genome sequencing of the newly- described species, oenococcus kitaharae. PLoS One, 7(1), e29626. doi: 10.137

Endo, A., Futagawa-Endo, Y., Sakamoto, M., Kitahara, M., & Dicks, D. M. T. (2010). Lactobacillus florum sp. nov., a fructophilic species isolated from flowers. International Journal of Systematic and Evolutionary Microbiology, 60, 2478–2482. doi: 10.1099/ijs.0.019067-0

Endo, A., & Okada, S. (2006). Oenococcus kitaharae sp. nov., a non-acidophilic and non- malolactic-fermenting oenococcus isolated from a composting distilled shochu residue. International Journal of Systematic and Evolutionary Microbiology, (56), 2345-2348. doi: 10.1099/ijs.0.64288-0 Gonzalez-Arenzana, L., Lopez, R., Santamaría, P., & Lopez-Alfaro, I. (2013). Dynamics of lactic acid bacteria populations in rioja wines by pcr-dgge comparison with culture-dependent methods . Appl Microbial Biotechnol, (97), 6931-6941. doi: 10.1007/s00253-013-4974-y Marcobal, A. M., Sela , D. A., Wolf, Y. I., Makarova, K. S., & Mills, D. A. (2008). Role of hypermutability in the evolution of the genus oenococcus. Journal Of Bacteriology, 190(2), 564-570. doi: 10.1128/JB.01457-07

Michlmayr, H., Schümann, C., Wurbs, P., arreira Braz da Silva, N. M., Rogl, V., Kulbe, K. D., & del Hierro, A. M. (2010). A β-glucosidase from oenococcus oeni atcc baa-1163 with potential for aroma release in wine: Cloning and expression in e.