Open AccessDraft Genome Sequences of Lactobacillus plantarum Strain K03D08 and Acetobacter syzygii Strain K03D05, Isolated from a Kefir Beverage Collected in Chile
Author(s) -
M. Alejandro Dinamarca,
Karoll González-Pizarro,
Rebeca Ahumada,
Claudia IbacacheQuiroga
Publication year - 2020
Publication title -
microbiology resource announcements
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.383
H-Index - 35
ISSN - 2576-098X
DOI - 10.1128/mra.00611-20
Subject(s) - kefir , strain (injury) , probiotic , lactobacillus plantarum , biology , acetobacter , food science , fermentation , isolation (microbiology) , fermentation in food processing , wine , bacteria , microbiology and biotechnology , lactic acid , genetics , anatomy
Kefir is an ancestral food produced using microbial consortia whose composition varies depending on the geographical origin and the substrate used for fermentation. This dairy beverage is considered a probiotic food, and its consumption has been associated with several health benefits. This report describes the isolation of bacterial strains from Chilean kefir.