Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation
نویسندگان
چکیده
منابع مشابه
Genome sequence of Weissella confusa LBAE C39-2, isolated from a wheat sourdough.
Weissella confusa is a rod-shaped heterofermentative lactic acid bacterium from the family of Leuconostocaceae. Here we report the draft genome sequence of the strain W. confusa LBAE C39-2 isolated from a traditional French wheat sourdough.
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Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat,...
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A taxonomic study was conducted to clarify the relationships of two bacterial populations belonging to the genus Weissella. A total of 39 strains originating mainly from Malaysian foods (22 strains) and clinical samples from humans (9 strains) and animals (6 strains) were analysed using a polyphasic taxonomic approach. The methods included classical phenotyping, whole-cell protein electrophores...
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Weissella cibaria strain CMU is used as a commercial oral care probiotic in South Korea. Here, we present the complete genome sequences of four W. cibaria strains (CMU, CMS1, CMS2, and CMS3) isolated from the saliva of an infant living in Gwangju, South Korea.
متن کاملThe Genome Sequence of Weissella cibaria DmW_103, Isolated from Wild Drosophila
Lactic acid bacteria are commonly associated with Drosophila spp. Here, we report on the isolation of a strain of Weissella cibaria and the sequencing, assembly, and annotation of its genome. A total of 35 contigs were generated, with 2,349 coding sequences found.
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ژورنال
عنوان ژورنال: Microorganisms
سال: 2020
ISSN: 2076-2607
DOI: 10.3390/microorganisms8091388