共查询到20条相似文献,搜索用时 0 毫秒
1.
Nam SH Choi SH Kang A Lee KS Kim DW Kim RN Kim DS Park HS 《Journal of bacteriology》2012,194(8):2111-2112
Lactobacillus fructivorans is important in the generation of particular flavors and in other ripening processes associated with fermented food. Here, we present the draft genome sequence of the type strain Lactobacillus fructivorans KCTC 3543 (1,373,326 bp, with a G+C content of 38.9%), which consists of 5 scaffolds. The genome sequence was obtained by using a whole-genome shotgun strategy with Roche 454 GS (FLX Titanium) pyrosequencing, and all of the reads were assembled using Newbler Assembler 2.3. 相似文献
2.
Nam SH Choi SH Kang A Kim DW Kim RN Kim A Kim DS Park HS 《Journal of bacteriology》2011,193(7):1790-1791
Lactobacillus farciminis is one of the most prevalent lactic acid bacterial species present during the manufacturing process of kimchi, the best-known traditional Korean dish. Here, we present the draft genome sequence of the type strain Lactobacillus farciminis KCTC 3681 (2,498,309 bp, with a G+C content of 36.4%), which consists of 5 scaffolds. 相似文献
3.
Kim DS Choi SH Kim DW Kim RN Nam SH Kang A Kim A Park HS 《Journal of bacteriology》2011,193(19):5589-5590
Lactobacillus versmoldensis KCTC 3814 was isolated from raw fermented poultry salami. The species was present in high numbers and frequently dominated the lactic acid bacteria (LAB) populations of the products. Here, we announce the draft genome sequence of Lactobacillus versmoldensis KCTC 3814, isolated from poultry salami, and describe major findings from its annotation. 相似文献
4.
Kim DS Choi SH Kim DW Kim RN Nam SH Kang A Kim A Park HS 《Journal of bacteriology》2011,193(18):5053-5054
Lactobacillus cypricasei KCTC 13900 is important in the generation of particular flavors and in other ripening processes associated with specific cheeses. Here, we announce the draft genome sequence of Lactobacillus cypricasei KCTC 13900, isolated from cheeses, and describe major findings from its annotation. 相似文献
5.
Nam SH Choi SH Kang A Kim DW Kim RN Kim A Kim DS Park HS 《Journal of bacteriology》2011,193(5):1280-1281
Lactobacillus animalis is one of the most prevalent lactic acid bacteria present during the manufacturing process of kimchi, the best-known traditional Korean dish. Here, we present the draft genome sequence of Lactobacillus animalis type strain KCTC 3501 (1,882,795 bp, with a G+C content of 41.1%), which consists of 7 scaffolds. 相似文献
6.
Nam SH Choi SH Kang A Kim DW Kim DS Kim RN Kim A Park HS 《Journal of bacteriology》2011,193(4):1014-1015
Lactobacillus coryniformis subsp. coryniformis is known to be present during the manufacturing process of kimchi, the best-known traditional Korean dish. Here, we present the draft genome sequence of Lactobacillus coryniformis subsp. coryniformis type strain KCTC 3167 (2,964,752 bp, with a G+C content of 42.8%), which consists of 55 scaffolds. 相似文献
7.
Genome sequence of Leuconostoc fallax KCTC 3537 总被引:2,自引:0,他引:2
Nam SH Choi SH Kang A Kim DW Kim DS Kim RN Kim A Park HS 《Journal of bacteriology》2011,193(2):588-589
Leuconostoc fallax is known to be present during the manufacturing process of kimchi, the best-known traditional Korean dish. Here, we present the draft genome sequence of the type strain Leuconostoc fallax KCTC 3537 (1,638,971 bp, with a G+C content of 37.5%), which consists of 30 large contigs (>100 bp in size). 相似文献
8.
Genome sequence of Leuconostoc argentinum KCTC 3773 总被引:1,自引:0,他引:1
Leuconostoc argentinum is one of the most prevalent lactic acid bacteria present during the manufacturing process of kimchi, the best-known traditional Korean dish. Here, we present the draft genome sequence of type strain KCTC 3773 of Leuconostoc argentinum (1,720,683 bp, with a G+C content of 42.9%), which consists of 98 large contigs (>100 bp in size). 相似文献
9.
Genome sequence of Leuconostoc carnosum KCTC 3525 总被引:1,自引:0,他引:1
Nam SH Kim A Choi SH Kang A Kim DW Kim RN Kim DS Park HS 《Journal of bacteriology》2011,193(21):6100-6101
We announce the draft genome sequence of the type strain Leuconostoc carnosum KCTC 3525 (3,234,408 bp with a G+C content of 40.9%), one of the most prevalent lactic acid bacteria present during the manufacturing process of vacuum-packaged meats, which consists of 2,407 large contigs (>500 bp in size). The genome sequence was obtained by a whole-genome shotgun strategy using Roche 454 GS (FLX Titanium) pyrosequencing, and all of the reads were assembled using Newbler Assembler 2.3. 相似文献
10.
Genome sequence of Leuconostoc pseudomesenteroides KCTC 3652 总被引:2,自引:0,他引:2
We announce the genome sequence of one of the most prevalent lactic acid bacteria present during the manufacturing process of cane juice, the type strain Leuconostoc pseudomesenteroides KCTC 3652 (3,244,985 bp, with a G+C content of 38.3%), which consists of 1,160 large contigs (>100 bp in size). All of the contigs were assembled by the Newbler Assembler 2.3 software program (454 Life Sciences). 相似文献
11.
We announce the draft genome sequence of the type strain Lactobacillus zeae KCTC 3804 (3,110,326 bp, with a G+C content of 47.8%), which is one of the most prevalent lactic acid bacteria present during the processing of raw cow's milk. The genome consists of 113 large contigs (>100 bp). All of the contigs were assembled by Newbler Assembler 2.3 (454 Life Science). 相似文献
12.
We announce the draft genome sequence of the type strain Lactobacillus malefermentans KCTC 3548 (2,003,922 bp, with a G+C content of 41.1%), which is one of the most prevalent lactic acid bacteria present during the manufacturing process of beer; the genome consists of 172 large contigs (>100 bp in size). All of the contigs were assembled by using Newbler Assembler 2.3 (454 Life Science). 相似文献
13.
Draft genome sequence of Lactobacillus mali KCTC 3596 总被引:1,自引:0,他引:1
We announce the draft genome sequence of the type strain Lactobacillus mali KCTC 3596 (2,652,969 bp, with a G+C content of 36.0%), which is one of the most prevalent lactic acid bacteria present during the manufacturing process of apple juice. The genome consists of 122 large contigs (>100 bp). All of the contigs were assembled by Newbler Assembler 2.3 (454 Life Science). 相似文献
14.
Kim DS Choi SH Kim DW Kim RN Nam SH Kang A Kim A Park HS 《Journal of bacteriology》2011,193(5):1278-1279
Leuconostoc inhae strain KCTC 3774 is a Gram-positive, non-spore-forming, heterofermentative, spherical or lenticular lactic acid bacterium. Here we announce the draft genome sequence of Leuconostoc inhae KCTC 3774, isolated from traditional Korean kimchi, and describe major findings from its annotation. 相似文献
15.
Lactobacillus rhamnosus is found in the human gastrointestinal tract and is important for probiotics. We became interested in L. rhamnosus isolate ATCC 8530 in relation to beer spoilage and hops resistance. We report here the genome sequence of this isolate, along with a brief comparison to other available L. rhamnosus genome sequences. 相似文献
16.
Lactobacillus amylovorus is a common member of the normal gastrointestinal tract (GIT) microbiota in pigs. Here, we report the genome sequence of L. amylovorus GRL1112, a porcine feces isolate displaying strong adherence to the pig intestinal epithelial cells. The strain is of interest, as it is a potential probiotic bacterium. 相似文献
17.
Hebert EM Saavedra L Taranto MP Mozzi F Magni C Nader ME Font de Valdez G Sesma F Vignolo G Raya RR 《Journal of bacteriology》2012,194(2):538-539
Lactobacillus curvatus is one of the most prevalent lactic acid bacteria found in fermented meat products. Here, we present the draft genome sequence of Lactobacillus curvatus CRL705, a bacteriocin producer strain isolated from an Argentinean artisanal fermented sausage, which consists of 1,833,251 bp (GC content, 41.9%) and two circular plasmids of 12,342 bp (pRC12; GC, 43.9%) and 18,664 bp (pRC18; GC, 34.4%). 相似文献
18.
Weissella koreensis is a Gram-positive, rod-shaped, nonmotile, and facultative anaerobic species belonging to the lactic acid bacteria (LAB). The members of this species have been repeatedly isolated from kimchi (a traditional Korean fermented food) and are known for their beneficial effects on human and animal intestinal microflora through producing various clinically important amino acids such as γ-aminobutyric acid and ornithine. Here we report the genome sequence of the type strain of W. koreensis (KCTC 3621T) to provide taxonomic and functional insights into the species. 相似文献
19.
Heavens D Tailford LE Crossman L Jeffers F Mackenzie DA Caccamo M Juge N 《Journal of bacteriology》2011,193(15):4015-4016
Lactobacillus reuteri, inhabiting the gastrointestinal tracts of a range of vertebrates, is a true symbiont with effects established as beneficial to the host. Here we describe the draft genome of L. reuteri ATCC 53608, isolated from a pig. The genome sequence provides important insights into the evolutionary changes underlying host specialization. 相似文献
20.
Shin SH Kim S Kim JY Lee S Um Y Oh MK Kim YR Lee J Yang KS 《Journal of bacteriology》2012,194(9):2373-2374
This is the first complete genome sequence of the Enterobacter aerogenes species. Here we present the genome sequence of E. aerogenes KCTC 2190, which contains 5,280,350 bp with a G + C content of 54.8 mol%, 4,912 protein-coding genes, and 109 structural RNAs. 相似文献