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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...
Autores principales: | Byun, Hoo-Dhon, Hyun, Chang-Gu |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Society for Microbiology
2020
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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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