Genome sequences of five Lactobacillus sp. isolates from traditional Turkish sourdough

dc.authorid36815706500
dc.authorid6701809848
dc.authorid8843724300
dc.contributor.authorDertli E.
dc.contributor.authorSkory C.D.
dc.contributor.authorŞimşek Ö.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:05Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:05Z
dc.date.issued2018
dc.departmentBayburt Üniversitesien_US
dc.description.abstractA 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. © 2018 Dertli et al.en_US
dc.identifier.doi10.1128/genomeA.00616-18
dc.identifier.issn2169-8287
dc.identifier.issue26
dc.identifier.pmid29954911en_US
dc.identifier.scopus2-s2.0-85049241589en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://dx.doi.org/10.1128/genomeA.00616-18
dc.identifier.urihttps://hdl.handle.net/20.500.12403/379
dc.identifier.volume6
dc.identifier.wosWOS:000452371900029en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherAmerican Society for Microbiology
dc.relation.ispartofGenome Announcementsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectarticle
dc.subjectgenome
dc.subjectLactobacillus reuteri
dc.subjectnonhuman
dc.subjectwheat
dc.subjectarticle
dc.subjectgenome
dc.subjectLactobacillus reuteri
dc.subjectnonhuman
dc.subjectwheat
dc.titleGenome sequences of five Lactobacillus sp. isolates from traditional Turkish sourdoughen_US
dc.typeArticleen_US

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