Basit öğe kaydını göster

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

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.identifier.issn2169-8287
dc.identifier.urihttps://dx.doi.org/10.1128/genomeA.00616-18
dc.identifier.urihttps://hdl.handle.net/20.500.12403/379
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.language.isoengen_US
dc.publisherAmerican Society for Microbiology
dc.relation.isversionof10.1128/genomeA.00616-18
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
dc.relation.journalGenome Announcementsen_US
dc.contributor.departmentBayburt Universityen_US
dc.contributor.authorID36815706500
dc.contributor.authorID6701809848
dc.contributor.authorID8843724300
dc.identifier.volume6
dc.identifier.issue26
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


Bu öğenin dosyaları:

DosyalarBoyutBiçimGöster

Bu öğe ile ilişkili dosya yok.

Bu öğe aşağıdaki koleksiyon(lar)da görünmektedir.

Basit öğe kaydını göster