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Whole-Genome Sequencing of Lentibacillus sp. Strain JNUCC-1, Isolated from Fermented Anchovy Sauce (Myeolchi Aekjeot)
Lentibacillus sp. strain JNUCC-1 was isolated from Korean traditionally fermented anchovy sauce. The 16S rRNA sequence of JNUCC-1 showed 95.2% and 95.1% similarity to Lentibacillus populi WD4L-1(T) and Virgibacillus siamensis MS3-4(T), respectively, indicating that it is a novel species. The whole-g...
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| Veröffentlicht in: | Microbiol Resour Announc |
|---|---|
| Hauptverfasser: | , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Society for Microbiology
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7380530/ https://ncbi.nlm.nih.gov/pubmed/32273372 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/MRA.01542-19 |
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