• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

从传统土耳其酸面团中分离出的五株乳酸杆菌属菌株的基因组序列

Genome Sequences of Five Lactobacillus sp. Isolates from Traditional Turkish Sourdough.

作者信息

Dertli Enes, Skory Christopher D, Şimşek Ömer

机构信息

Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey

Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, Peoria, Illinois, USA.

出版信息

Genome Announc. 2018 Jun 28;6(26):e00616-18. doi: 10.1128/genomeA.00616-18.

DOI:10.1128/genomeA.00616-18
PMID:29954911
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6025921/
Abstract

A high level of variation in microflora can be observed in profiles of lactic acid bacteria (LAB) from sourdoughs. Here, we present draft genome sequences of E81, LR5A, LR2, PFC-311, and the novel sp. strain PFC-70, isolated from traditional Turkish backslopped wheat sourdoughs.

摘要

在酸面团的乳酸菌（LAB）谱中可以观察到微生物群落的高度变化。在此，我们展示了从传统土耳其回种小麦酸面团中分离出的E81、LR5A、LR2、PFC - 311以及新的sp.菌株PFC - 70的基因组草图序列。

相似文献

1
Genome Sequences of Five Lactobacillus sp. Isolates from Traditional Turkish Sourdough.从传统土耳其酸面团中分离出的五株乳酸杆菌属菌株的基因组序列
Genome Announc. 2018 Jun 28;6(26):e00616-18. doi: 10.1128/genomeA.00616-18.
2
Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.植物乳杆菌发酵剂在 I 型小麦粉酸面团日常扩培中的稳定性。
Food Microbiol. 2010 Oct;27(7):897-908. doi: 10.1016/j.fm.2010.05.021. Epub 2010 Jun 1.
3
Quantitative high-resolution melting PCR analysis for monitoring of fermentation microbiota in sourdough.用于监测酸面团中发酵微生物群的定量高分辨率熔解PCR分析
Int J Food Microbiol. 2014 Sep 1;186:42-8. doi: 10.1016/j.ijfoodmicro.2014.06.010. Epub 2014 Jun 18.
4
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs.小麦内生乳酸杆菌驱动酸面团的微生物和生化特性。
Food Microbiol. 2018 Apr;70:162-171. doi: 10.1016/j.fm.2017.09.006. Epub 2017 Sep 19.
5
Biodiversity of Lactobacillus sanfranciscensis strains isolated from five sourdoughs.从五种酸面团中分离出的旧金山乳杆菌菌株的生物多样性。
Lett Appl Microbiol. 2005;40(5):353-7. doi: 10.1111/j.1472-765X.2005.01678.x.
6
Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.通过使用种特异性PCR的分子表征确定的法国小麦酸面团中乳酸菌的生物多样性。
Int J Food Microbiol. 2009 Sep 30;135(1):53-9. doi: 10.1016/j.ijfoodmicro.2009.07.006. Epub 2009 Jul 12.
7
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.植物乳杆菌与专性异型发酵乳酸菌在酸面团发酵过程中的共显性。
Food Microbiol. 2015 Oct;51:57-68. doi: 10.1016/j.fm.2015.04.011. Epub 2015 May 7.
8
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs.16种法国传统酸面团中的乳酸菌和酵母菌微生物群
Int J Food Microbiol. 2015 Dec 23;215:161-70. doi: 10.1016/j.ijfoodmicro.2015.09.015. Epub 2015 Sep 26.
9
The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation.柠檬酸的添加刺激了柠檬酸阳性的拉考斯特乳杆菌菌株在小麦酸面团发酵过程中产生乙酰基和双乙酰基。
Int J Food Microbiol. 2019 Jan 16;289:88-105. doi: 10.1016/j.ijfoodmicro.2018.08.030. Epub 2018 Sep 4.
10
Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs.新种克劳氏乳杆菌，从两种比利时传统小麦酸面团中分离得到。
Int J Syst Evol Microbiol. 2007 Jul;57(Pt 7):1461-1467. doi: 10.1099/ijs.0.64836-0.

本文引用的文献

1
Microbial ecology of sourdough fermentations: diverse or uniform?酸面团发酵的微生物生态学：多样还是统一？
Food Microbiol. 2014 Feb;37:11-29. doi: 10.1016/j.fm.2013.06.002. Epub 2013 Jun 18.
2
BAGEL3: Automated identification of genes encoding bacteriocins and (non-)bactericidal posttranslationally modified peptides.BAGEL3：用于自动识别编码细菌素和（非）杀菌型翻译后修饰肽的基因。
Nucleic Acids Res. 2013 Jul;41(Web Server issue):W448-53. doi: 10.1093/nar/gkt391. Epub 2013 May 15.
3
Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough.小麦和高粱酸面团中乳酸菌产生的杂多糖的结构和流变学特性。
Food Microbiol. 2011 May;28(3):547-53. doi: 10.1016/j.fm.2010.11.006. Epub 2010 Nov 19.
4
Impact of sourdough on the texture of bread.酸面团对面包质地的影响。
Food Microbiol. 2007 Apr;24(2):165-74. doi: 10.1016/j.fm.2006.07.011. Epub 2006 Sep 20.
5
Biodiversity and identification of sourdough lactic acid bacteria.酸面团乳酸菌的生物多样性与鉴定
Food Microbiol. 2007 Apr;24(2):120-7. doi: 10.1016/j.fm.2006.07.005. Epub 2006 Sep 11.
6
Contribution of reutericyclin production to the stable persistence of Lactobacillus reuteri in an industrial sourdough fermentation.罗伊氏环素的产生对工业酸面团发酵中罗伊氏乳杆菌稳定存续的贡献。
Int J Food Microbiol. 2003 Jan 15;80(1):31-45. doi: 10.1016/s0168-1605(02)00146-0.
7
Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B.从酸面团植物乳杆菌21B菌株中分离新型抗真菌化合物并进行表征
Appl Environ Microbiol. 2000 Sep;66(9):4084-90. doi: 10.1128/AEM.66.9.4084-4090.2000.