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

<P0-S0> 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. <P0-S1>  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. <P0-S2>  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. <P0-S3>  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> <P1-S0> 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"). <P1-S1>  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. <P1-S2>  DNA-DNA hybridization indicated that the strain is representative of a new species. <SEP> <P2-S0> Sweet corn ("Zea mays" convar. <P2-S1>  "saccharata" var. <P2-S2>  "rugosa"; also called sugar corn and pole corn) is a variety of maize with a high sugar content. <P2-S3>  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. <P2-S4>  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. <P2-S5>  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. <SEP> <P3-S0> Sugars in wine are at the heart of what makes winemaking possible. <P3-S1>  During the process of fermentation, sugars from wine grapes are broken down and converted by yeast into alcohol (ethanol) and carbon dioxide. <P3-S2>  Grapes accumulate sugars as they grow on the grapevine through the translocation of sucrose molecules that are produced by photosynthesis from the leaves. <P3-S3>  During ripening the sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose. <P3-S4>  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. <P3-S5>  Not all sugars are fermentable with sugars like the five-carbon arabinose, rhamnose and xylose still being present in the wine after fermentation. <P3-S6>  Very high sugar content will effectively kill the yeast once a certain (high) alcohol content is reached. <P3-S7>  For these reasons, no wine is ever fermented completely "dry" (meaning without any residual sugar). <P3-S8>  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.