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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Detalles Bibliográficos
Autores principales: Byun, Hoo-Dhon, Hyun, Chang-Gu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2020
Materias:
Genome Sequences
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7380530/
https://www.ncbi.nlm.nih.gov/pubmed/32273372
http://dx.doi.org/10.1128/MRA.01542-19

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7380530/
https://www.ncbi.nlm.nih.gov/pubmed/32273372
http://dx.doi.org/10.1128/MRA.01542-19

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