Context_1 : Atrazine Chlorohydrolase (AtzA) is an enzyme (E.C.3.8.1.8), which catalyzes the conversion of atrazine to hydroxyatrazine. Bacterial degradation determines the environmental impact and efficacy of an herbicide or pesticide. Initially, most pesticides are highly effective and show minimal bacterial degradation; however, bacteria can rapidly evolve and gain the ability to metabolize potential nutrients in the environment. Despite a remarkable structural similarity, degradation of atrazine by bacteria capable of melamine degradation was rare; however, since its introduction as a pesticide in the United States, bacteria capable of atrazine degradation have evolved. Currently, "Pseudomonas" sp. strain ADP seems to be the optimal bacterial strain for atrazine degradations, which appears to be the sole nitrogen source for the bacteria. Context_2 : Mutaflor is a probiotic consisting of a viable non-pathogenic bacterial strain named "Escherichia coli" Nissle 1917. The "Escherichia coli" strain Nissle 1917, designated DSM 6601 in the German Collection for Microorganisms in Braunschweig, is one of the best-examined and therapeutically relevant bacterial strains worldwide. Context_3 : Sugars in wine are at the heart of what makes winemaking possible. During the process of fermentation, sugars from wine grapes are broken down and converted by yeast into alcohol (ethanol) and carbon dioxide. Grapes accumulate sugars as they grow on the grapevine through the translocation of sucrose molecules that are produced by photosynthesis from the leaves. During ripening the sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose. By the time of harvest, between 15 and 25% of the grape will be composed of simple sugars. Both glucose and fructose are six-carbon sugars but three-, four-, five- and seven-carbon sugars are also present in the grape. Not all sugars are fermentable with sugars like the five-carbon arabinose, rhamnose and xylose still being present in the wine after fermentation. Very high sugar content will effectively kill the yeast once a certain (high) alcohol content is reached. For these reasons, no wine is ever fermented completely "dry" (meaning without any residual sugar). Sugar's role in dictating the final alcohol content of the wine (and such its resulting body and "mouth-feel") sometimes encourages winemakers to add sugar (usually sucrose) during winemaking in a process known as chaptalization solely in order to boost the alcohol content - chaptalization does not increase the "sweetness" of a wine. Context_4 : Bacillus safensis is a Gram-positive, spore-forming, and rod bacterium, originally isolated from a spacecraft in Florida and California. "Bacillus safensis" could have possibly been transported to the planet Mars on spacecraft Opportunity and Spirit in 2004. There are several known strains of this bacterium, all of which belong to the Firmicutes phylum of Bacteria. This bacterium also belongs to the large, pervasive genus "Bacillus". "Bacillus safensis" is an aerobic chemoheterotroph and is highly resistant to salt, UV radiation, and gamma radiation. "Bacillus safensis" affects plant growth, since it is a powerful plant hormone producer, and it also acts as a plant growth-promoting rhizobacteria, enhancing plant growth after root colonization. Strain "B. safensis" JPL-MERTA-8-2 is (so far) the only bacterial strain shown to grow noticeably faster in micro-gravity environments than on the Earth surface. Context_5 : An Afghan biscuit is a traditional New Zealand biscuit made from flour, butter, cornflakes, sugar and cocoa powder, topped with chocolate icing and a half walnut. The recipe has a high proportion of butter, and relatively low sugar, and no leavening (rising agent), giving it a soft, dense and rich texture, with crunchiness from the cornflakes, rather than from a high sugar content. The high butter content gives a soft melt-in-the-mouth texture, and the sweetness of the icing offsets the low sugar and the cocoa bitterness. The origin of the recipe and the derivation of the name are unknown, but the recipe has appeared in many editions of the influential New Zealand Edmonds Cookery Book. Context_6 : Triparental mating is a form of Bacterial conjugation where a conjugative plasmid present in one bacterial strain assists the transfer of a mobilizable plasmid present in a second bacterial strain into a third bacterial strain. Plasmids are introduced into bacteria for such purposes as transformation, cloning, or transposon mutagenesis. Triparental matings can help overcome some of the barriers to efficient plasmid mobilization. For instance, if the conjugative plasmid and the mobilizable plasmid are members of the same incompatibility group they do not need to stably coexist in the second bacterial strain for the mobilizable plasmid to be transferred. Context_7 : Sweet corn ("Zea mays" convar. "saccharata" var. "rugosa"; also called sugar corn and pole corn) is a variety of maize with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy. Context_8 : Elizabethkingia endophytica is a slightly yellow Gram-stain-negative rod-shaped bacterial strain isolated from the stem of healthy 10-day-old sweet corn ("Zea mays"). A comparison of the 16S rRNA gene sequence of the isolate showed 99.1, 97.8, and 97.4% similarity to the 16S rRNA gene sequences of the type strains of "Elizabethkingia anophelis", "Elizabethkingia meningoseptica" and "Elizabethkingia miricola", respectively. DNA-DNA hybridization indicated that the strain is representative of a new species. Context_9 : Pedobacter ginsengisoli is a species of bacteria first isolated from a ginseng field, hence its name. It is Gram-negative, strictly aerobic, rod-shaped, non-motile and non-spore-forming bacterial strain with type strain Gsoil 104T (=KCTC 12576T =LMG 23399T). Context_10 : Sweet sorghum is any of the many varieties of the sorghum grass whose stalks have a high sugar content. Sweet sorghum thrives better under drier and warmer conditions than many other crops and is grown primarily for forage, silage, and syrup production. Although, in most of the United States the term "molasses" refers to a sweet syrup, made as a byproduct of sugarcane or sugar beet sugar extraction, sweet sorghum syrup is known as "sorghum molasses" in some regions of the U.S fact_1 : Elizabethkingia endophytica is a slightly yellow Gram-stain-negative rod-shaped bacterial strain isolated from the stem of healthy 10-day-old sweet corn ("Zea mays"). fact_2 :  "rugosa"; also called sugar corn and pole corn) is a variety of maize with a high sugar content. Question: What bacterial strain is isolated in the healthy 10-day-old variety of maize with a high sugar content?
Output: Elizabethkingia endophytica