strain, Sphingomonas sp. 2MPII, can degrade 2-methylphenanthrene. In May 2008, Daniel Burd, a 16-year-old Canadian, won the Canada-Wide Science Fair in Ottawa after discovering that Sphingomonas can degrade over 40% of the weight of plastic bags (polyethylene) in less than three months. A Sphingomonas sp. strain BSAR-1 expressing a high activity alkaline phosphatase (PhoK) has also been applied for bioprecipitation of uranium from alkaline solutions. The precipitation ability was enhanced by overexpressing PhoK protein in E. coli. This is the first report of bioprecipitation of uranium under alkaline conditions. Wine fermentation Wine, developed through the alcoholic fermentation of grapes, is an alcoholic beverage that is sensorially characterized by micro-bacteria and a host of other environmental factors. While historic variables such as location, temperature, soil quality, and winemaking practices play a role in altering the taste of a wine, microbial biogeography plays a significant role in the quality of wine. A terroir, comprising the aforementioned characteristics, influences the quality of the wine grapes based on the unique vineyard region that it originates from. The bacterial diversity of the grapes anticipates a wine’s chemical structure. The management of these microbial factors, within the fermentation process, allows producers to control the prevalence of desirable regional attributes. While most microbiota cannot survive the wine fermentation process, Sphingomonas, found in soil, grape leaves, and on fermentation surfaces, can survive this process. The pigmentation, stress resistance levels, unique restorative DNA system, and low nutrient necessity allows further growth in the phyllosphere. As the grape matures, the microbial count increases due to nutrient availability and expansion of its surface area. Researchers at the University of California, Davis observed an increase in abundance of the Sphingomonas bacteria from finished wines cultivated within Napa and Sonoma Counties, California. This indicates that Sphingomonas is a biomarker for the chemical composition of wine. Sphingomonas'' is found throughout the wine fermentation process indicating a relationship between the bacteria and microbial terroir of the wines. References External links Article describing the discovery of Sphingomonas as a biodegrader of plastic bags Kawawada, Karen, The Record (May 22, 2008). Sphingomonadales Psychrophiles Hydrocarbon-degrading bacteria