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
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author Byun, Hoo-Dhon
Hyun, Chang-Gu
author_facet Byun, Hoo-Dhon
Hyun, Chang-Gu
author_sort Byun, Hoo-Dhon
collection PubMed
description 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-genome sequence, which contains 3,687,469 bp and 3,833 genes in 3 contigs, is reported.
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spelling pubmed-73805302020-07-24 Whole-Genome Sequencing of Lentibacillus sp. Strain JNUCC-1, Isolated from Fermented Anchovy Sauce (Myeolchi Aekjeot) Byun, Hoo-Dhon Hyun, Chang-Gu Microbiol Resour Announc Genome Sequences 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-genome sequence, which contains 3,687,469 bp and 3,833 genes in 3 contigs, is reported. American Society for Microbiology 2020-04-09 /pmc/articles/PMC7380530/ /pubmed/32273372 http://dx.doi.org/10.1128/MRA.01542-19 Text en Copyright © 2020 Byun and Hyun. https://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International license (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Genome Sequences
Byun, Hoo-Dhon
Hyun, Chang-Gu
Whole-Genome Sequencing of Lentibacillus sp. Strain JNUCC-1, Isolated from Fermented Anchovy Sauce (Myeolchi Aekjeot)
title Whole-Genome Sequencing of Lentibacillus sp. Strain JNUCC-1, Isolated from Fermented Anchovy Sauce (Myeolchi Aekjeot)
title_full Whole-Genome Sequencing of Lentibacillus sp. Strain JNUCC-1, Isolated from Fermented Anchovy Sauce (Myeolchi Aekjeot)
title_fullStr Whole-Genome Sequencing of Lentibacillus sp. Strain JNUCC-1, Isolated from Fermented Anchovy Sauce (Myeolchi Aekjeot)
title_full_unstemmed Whole-Genome Sequencing of Lentibacillus sp. Strain JNUCC-1, Isolated from Fermented Anchovy Sauce (Myeolchi Aekjeot)
title_short Whole-Genome Sequencing of Lentibacillus sp. Strain JNUCC-1, Isolated from Fermented Anchovy Sauce (Myeolchi Aekjeot)
title_sort whole-genome sequencing of lentibacillus sp. strain jnucc-1, isolated from fermented anchovy sauce (myeolchi aekjeot)
topic Genome Sequences
url 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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