从干式熟成牛肉表面分离出的KT1a和KT1b菌株的注释基因组序列草图。
Annotated draft genome sequences of KT1a and KT1b strains isolated from dry-aged beef surface.
作者信息
Hosono Misa, Torimaru Midori, Fukuda Kenji, Mikami Nana, Toyotome Takahito
机构信息
Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan.
Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan.
出版信息
Microbiol Resour Announc. 2024 Sep 10;13(9):e0034324. doi: 10.1128/mra.00343-24. Epub 2024 Jul 31.
Abstract
KT1a and KT1b were isolated and identified in our earlier study as the two dominant fungal species on dry-aged beef. In this study, we report their genome sequences and annotations.
摘要
KT1a和KT1b在我们早期的研究中被分离并鉴定为干式熟成牛肉上的两种主要真菌物种。在本研究中，我们报告了它们的基因组序列和注释。
相似文献
1
Annotated draft genome sequences of KT1a and KT1b strains isolated from dry-aged beef surface.从干式熟成牛肉表面分离出的KT1a和KT1b菌株的注释基因组序列草图。
Microbiol Resour Announc. 2024 Sep 10;13(9):e0034324. doi: 10.1128/mra.00343-24. Epub 2024 Jul 31.
2
Dry-aged beef manufactured in Japan: Microbiota identification and their effects on product characteristics.日本干式熟成牛肉：微生物组鉴定及其对产品特性的影响。
Food Res Int. 2021 Feb;140:110020. doi: 10.1016/j.foodres.2020.110020. Epub 2020 Dec 17.
3
Cold adapted and closely related mucoraceae species colonise dry-aged beef (DAB).冷适应且密切相关的毛霉科物种定植于干腌牛肉（DAB）中。
Fungal Biol. 2023 Oct-Nov;127(10-11):1397-1404. doi: 10.1016/j.funbio.2023.09.005. Epub 2023 Oct 23.
4
Changes in free amino acid content and hardness of beef while dry-aging with : Changes in the quality of beef while dry-aging with .牛肉干腌过程中游离氨基酸含量和硬度的变化：牛肉干腌过程中品质的变化。
J Anim Sci Technol. 2018 Jul 26;60:19. doi: 10.1186/s40781-018-0176-6. eCollection 2018.
5
Microbiota associated with commercial dry-aged beef in France.与法国商业干腌牛肉相关的微生物组。
Food Res Int. 2024 Apr;181:114118. doi: 10.1016/j.foodres.2024.114118. Epub 2024 Feb 8.
6
Molecular Characterization of Microbial and Fungal Communities on Dry-Aged Beef of Hanwoo Using Metagenomic Analysis.利用宏基因组分析对韩牛干腌牛肉上微生物和真菌群落进行分子特征分析
Foods. 2020 Oct 29;9(11):1571. doi: 10.3390/foods9111571.
7
Fungal Biostarter Effect on the Quality of Dry-Aged Beef.真菌生物发酵剂对干腌牛肉品质的影响。
Foods. 2023 Mar 21;12(6):1330. doi: 10.3390/foods12061330.
8
Characterization, comparative phylogenetic, and gene transfer analyses of organelle genomes of × .×的细胞器基因组的特征分析、比较系统发育分析和基因转移分析
Front Plant Sci. 2022 Sep 21;13:969765. doi: 10.3389/fpls.2022.969765. eCollection 2022.
9
Correction to: Changes in free amino acid content and hardness of beef while dry-aging with .对《牛肉干腌过程中游离氨基酸含量和硬度的变化》的更正
J Anim Sci Technol. 2018 Sep 14;60:21. doi: 10.1186/s40781-018-0179-3. eCollection 2018.
10
Intraspecific and interspecific genetic variation of Gongylonema pulchrum and two rodent Gongylonema spp. (G. aegypti and G. neoplasticum), with the proposal of G. nepalensis n. sp. for the isolate in water buffaloes from Nepal.美丽筒线虫及两种啮齿动物筒线虫（埃及筒线虫和瘤筒线虫）的种内和种间遗传变异，以及对来自尼泊尔水牛体内分离株提出尼泊尔筒线虫新种。
Parasitol Res. 2016 Feb;115(2):787-95. doi: 10.1007/s00436-015-4806-3. Epub 2015 Nov 3.
本文引用的文献
1
BUSCO Update: Novel and Streamlined Workflows along with Broader and Deeper Phylogenetic Coverage for Scoring of Eukaryotic, Prokaryotic, and Viral Genomes.BUSCO 更新：用于真核生物、原核生物和病毒基因组评分的新颖且简化的工作流程以及更广泛和更深的系统发育覆盖范围。
Mol Biol Evol. 2021 Sep 27;38(10):4647-4654. doi: 10.1093/molbev/msab199.
2
Dry-aged beef manufactured in Japan: Microbiota identification and their effects on product characteristics.日本干式熟成牛肉：微生物组鉴定及其对产品特性的影响。
Food Res Int. 2021 Feb;140:110020. doi: 10.1016/j.foodres.2020.110020. Epub 2020 Dec 17.
Zotero 插件