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.
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。
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