User:Mbabchyck/sandbox

5/30/19 Created Wikipedia account -- 5/31/19 Completed training on 'evaluating an article' -- 6/7/19 Article Evaluation

Evaluated Wikipedia article Pediococcus damnosus

The article content provided little information other than the bacteria's definition. Both references were appropriate but the article could use more citations.

There is plenty of room for improvement as the article does not currently contain a lot of information pertaining to the subject of P. damnosus. -- 6/10/19 Reference list

Source citations for P. damnosus

1. “Pediococcus Damnosus.” Pediococcus Damnosus - an Overview | ScienceDirect Topics, Science Direct, www.sciencedirect.com/topics/agricultural-and-biological-sciences/pediococcus-damnosus

2. Behr, Jurgen, et al. “The Identification of Novel Diagnostic Marker Genes for the Detection of Beer Spoiling Pediococcus Damnosus Strains Using the BlAst Diagnostic Gene FindEr.” PLoS ONE, no. 3, 2016. EBSCOhost, doi:10.1371/journal.pone.0152747

3. Snauwaert, Isabel, et al. “Comparative Genome Analysis of Pediococcus Damnosus LMG 28219, a Strain Well-Adapted to the Beer Environment.” BMC Genomics, no. 1, 2015. EBSCOhost, doi:10.1186/s12864-015-1438-z

6/18/19 Added Citation

Pediococcus damnosus LMG 28219 is a lactic acid bacterium that has proved to be capable of growing in beer.

Isabel Snauwaert, et al. “Comparative Genome Analysis of Pediococcus Damnosus LMG 28219, a Strain Well-Adapted to the Beer Environment.” BMC Genomics, BioMed Central, 3 Apr. 2015, bmcgenomics.biomedcentral.com/articles/10.1186/s12864-015-1438-z.

6/27/19 Began Rough Draft

6/30/19 Completed Rough Draft

Pediococcus damnosus ---

Characteristics

The genus Pediococcus is a spherical cocci shaped bacteria with nonmotile, non spore forming and homofermentative properties. P. damnosus is a chemo-organotrophic, catalase negative, facultative anaerobe. P. damnosus is a lactic acid bacteria (LAB), that can tolerate the low pH and higher ethanol levels that are found in beer. Pediococcus damnosus LMG 28219 is a lactic acid bacterium that has proved to be capable of growing in beer. The ability to grow in beer is a strain specific characteristic of the species P. damnosus.

Growth in wine

Increased viscosity in wines is known as ropiness. Ropiness is a common type of spoilage in wines. Ropy wines have an oily or slimy appearance and higher voscosity due to the production of extracellular polysaccharide glucan. Lactic acid bacteria do not often produce glucan and only a few strains of lactic acid bacteria have been reported to pruduce glucan. P. damnosus also produces acetic acid and biogenic amines. In alcohol fermentation the presence of acetic acid inhibits the fermentation of ethanol. Increased levels of biogenic amines are correlated to compounds in wine that are indicative of wine spoilage. At increased concentrations, biogenic amines have an enhanced level of toxicity, affecting the hygienic quality of wine.

Growth conditions for P. damnosus

P. damnosus has been reported to grow successfully on MRS (CECT 8) medium with 40% beer or wine added to the culture medium with a reported pH of 5.8 and incubated at 26°C in an anaerobic chamber for 48+ hours. CECT 8 is a growth medium designed to support the growth of lactic acid bacteria. It was designed by de Man, Rogosa, and Sharpe in 1960.

Genome analysis

Spoilage identification of P. damnosus

Identification of spoilage associated diacetyl in strains of P. damnosus can be used to determine the risk of spoilage in the brewery environment. Diacetyl is a plasmid encoded trait that can be identified through diagnostic marker genes(DMG). Diagnostic marker genes are used for the identification of different bacterial groups.

BIAst Diagnostic Gene findEr(BADGE) is a tool used to predict DMG's in bacteria. It offers a straightforward procedure to comparative genomics. BADGE is used to successfully identify a DMG called fabZ. fabZ is used to discriminate between strains of "P. damnosus" capable of growing in beer.

References

- July 12, 2019 Peer Review by Heidi Webber

Are all species names properly formatted? Yes

Are there three distinct paragraphs? Yes

Is each interesting fact elaborated on enough (3-4 sentences at least)? Yes, the facts had enough supporting detail.

Do any of the paragraphs leave you with further questions? No

Are the niche and gram stain of the organism mentioned? Yes, Gram-negative, facultative anaerobe that can tolerate low pH

Are 3 sources used throughout the contribution? Yes

Are citations properly formatted? I believe they should be listed in alphabetical order. Other than that they looked good.

Do the links to citations work when clicked on? The link brings me back to the sandbox article, not the original article the information it was from.

Is the contribution written from a neutral tone? Yes, she did not have any personal opinions in the draft.

Is the contribution written for a lay-audience (someone who might come across this article in the middle of the night on a wiki-binge)? Yes, the paragraphs had enough information to learn something but not too much I wanted to scroll through and skip over any.

7/12/19 Corrected links

I have listed my corrected citations with links to the actual web pages. I have also edited these links throughout my rough draft.

“Pediococcus Damnosus.” Pediococcus Damnosus - an Overview | ScienceDirect Topics,

Isabel Snauwaert, et al. “Comparative Genome Analysis of Pediococcus Damnosus LMG 28219, a Strain Well-Adapted to the Beer Environment.” BMC Genomics, BioMed Central, 3 Apr. 2015,

Behr, Jürgen, et al. “The Identification of Novel Diagnostic Marker Genes for the Detection of Beer Spoiling Pediococcus Damnosus Strains Using the BlAst Diagnostic Gene FindEr.” PLOS ONE, Public Library of Science,

7/22/19 Added contribution to Wiki page