| http://purl.uniprot.org/proteomes/UP000000774 | http://www.w3.org/1999/02/22-rdf-syntax-ns#type | http://purl.uniprot.org/core/Proteome |
| http://purl.uniprot.org/proteomes/UP000000774 | http://www.w3.org/1999/02/22-rdf-syntax-ns#type | http://purl.uniprot.org/core/Representative_Proteome |
| http://purl.uniprot.org/proteomes/UP000000774 | http://www.w3.org/2000/01/rdf-schema#comment | "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).
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