Open AccessWhole-Genome Sequencing of Lentibacillus sp. Strain JNUCC-1, Isolated from Fermented Anchovy Sauce (Myeolchi Aekjeot)
Author(s) -
Hoo-Dhon Byun,
ChangGu Hyun
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.01542-19
Subject(s) - contig , whole genome sequencing , 16s ribosomal rna , biology , strain (injury) , anchovy , fermentation , gene sequence , fermentation in food processing , genome , food science , gene , genetics , bacteria , fishery , lactic acid , anatomy , fish <actinopterygii>
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.