{"title":"传统土耳其酵母中5株乳杆菌的基因组序列分析。","authors":"Enes Dertli, Christopher D Skory, Ömer Şimşek","doi":"10.1128/genomeA.00616-18","DOIUrl":null,"url":null,"abstract":"<p><p>A high level of variation in microflora can be observed in profiles of lactic acid bacteria (LAB) from sourdoughs. Here, we present draft genome sequences of <i>Lactobacillus reuteri</i> E81, <i>L. reuteri</i> LR5A, <i>L. rhamnosus</i> LR2, <i>L. plantarum</i> PFC-311, and the novel <i>Lactobacillus</i> sp. strain PFC-70, isolated from traditional Turkish backslopped wheat sourdoughs.</p>","PeriodicalId":12619,"journal":{"name":"Genome Announcements","volume":"6 26","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1128/genomeA.00616-18","citationCount":"6","resultStr":"{\"title\":\"Genome Sequences of Five Lactobacillus sp. Isolates from Traditional Turkish Sourdough.\",\"authors\":\"Enes Dertli, Christopher D Skory, Ömer Şimşek\",\"doi\":\"10.1128/genomeA.00616-18\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>A high level of variation in microflora can be observed in profiles of lactic acid bacteria (LAB) from sourdoughs. Here, we present draft genome sequences of <i>Lactobacillus reuteri</i> E81, <i>L. reuteri</i> LR5A, <i>L. rhamnosus</i> LR2, <i>L. plantarum</i> PFC-311, and the novel <i>Lactobacillus</i> sp. strain PFC-70, isolated from traditional Turkish backslopped wheat sourdoughs.</p>\",\"PeriodicalId\":12619,\"journal\":{\"name\":\"Genome Announcements\",\"volume\":\"6 26\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-06-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1128/genomeA.00616-18\",\"citationCount\":\"6\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Genome Announcements\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1128/genomeA.00616-18\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Genome Announcements","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1128/genomeA.00616-18","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Genome Sequences of Five Lactobacillus sp. Isolates from Traditional Turkish Sourdough.
A high level of variation in microflora can be observed in profiles of lactic acid bacteria (LAB) from sourdoughs. Here, we present draft genome sequences of Lactobacillus reuteri E81, L. reuteri LR5A, L. rhamnosus LR2, L. plantarum PFC-311, and the novel Lactobacillus sp. strain PFC-70, isolated from traditional Turkish backslopped wheat sourdoughs.
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