Genome Sequence of Lactobacillus plantarum JMCC0013, Isolated from Traditional Chinese Fermented Milk | Zendy

Shijie Wang | Zendy; Lili Feng | Zendy; Dong Zhang | Zendy; Yuling Xue | Zendy; Yiping Xun | Zendy; Yuehua Ke | Zendy; Hong Zhu | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Genome Sequence of Lactobacillus plantarum JMCC0013, Isolated from Traditional Chinese Fermented Milk

Author(s) -

Shijie Wang,

Lili Feng,

Dong Zhang,

Yuling Xue,

Yiping Xun,

Yuehua Ke,

Hong Zhu

Publication year - 2018

Publication title -

genome announcements

Language(s) - English

Resource type - Journals

ISSN - 2169-8287

DOI - 10.1128/genomea.00407-18

Subject(s) - lactobacillus plantarum , fermentation , biology , whole genome sequencing , food science , lactobacillus , fermentation in food processing , lactic acid , fermented milk products , bacteria , genome , microbiology and biotechnology , gene , genetics

Fermented food products have been consumed for thousands of years in China, so fermented Chinese foods may contain huge lactic acid bacterial resources. Here, we report the draft genome sequence of a Lactobacillus plantarum isolate, JMCC0013, collected from traditional Chinese fermented milk, which provides a precious resource for the genomic analysis of Lactobacillus strains.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research