Question: What bacterial strain is isolated in the healthy 10-day-old variety of maize with a high sugar content?

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. <SEP> Sweet corn ("Zea mays" convar.  "saccharata" var.  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.  "rugosa"; also called sugar corn and pole corn) is a variety of maize with a high sugar content. <SEP> 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. <SEP> 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.