Draft Genome Sequence of Sporolactobacillus inulinus NBRC 111894, Isolated from Kôso, a Japanese Sugar-Vegetable Fermented Beverage

Tai Ying Chiou, Wataru Suda, Kenshiro Oshima, Masahira Hattori, Chiaki Matsuzaki, Kenji Yamamoto, Tomoya Takahashi

研究成果: Article

抄録

Sporolactobacillus inulinus NBRC 111894 is a species of endospore-forming lactic acid bacteria isolated from kôso, a Japanese sugar-vegetable fermented beverage. The draft genome sequence of S. inulinus NBRC 111894 is useful for understanding the differences between S. inulinus strains and their conserved characteristics.

元の言語English
記事番号e00751-19
ジャーナルMicrobiology Resource Announcements
巻8
発行部数41
DOI
出版物ステータスPublished - 2019 10 10

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Beverages
Vegetables
Lactic Acid
Genome
Bacteria

ASJC Scopus subject areas

  • Molecular Biology
  • Immunology and Microbiology (miscellaneous)
  • Genetics

これを引用

Draft Genome Sequence of Sporolactobacillus inulinus NBRC 111894, Isolated from Kôso, a Japanese Sugar-Vegetable Fermented Beverage. / Chiou, Tai Ying; Suda, Wataru; Oshima, Kenshiro; Hattori, Masahira; Matsuzaki, Chiaki; Yamamoto, Kenji; Takahashi, Tomoya.

：: Microbiology Resource Announcements, 巻 8, 番号 41, e00751-19, 10.10.2019.

研究成果: Article

Chiou, TY, Suda, W, Oshima, K, Hattori, M, Matsuzaki, C, Yamamoto, K & Takahashi, T 2019, 'Draft Genome Sequence of Sporolactobacillus inulinus NBRC 111894, Isolated from Kôso, a Japanese Sugar-Vegetable Fermented Beverage', Microbiology Resource Announcements, 巻. 8, 番号 41, e00751-19. https://doi.org/10.1128/MRA.00751-19
Chiou TY, Suda W, Oshima K, Hattori M, Matsuzaki C, Yamamoto K その他. Draft Genome Sequence of Sporolactobacillus inulinus NBRC 111894, Isolated from Kôso, a Japanese Sugar-Vegetable Fermented Beverage. Microbiology Resource Announcements. 2019 10 10;8(41). e00751-19. https://doi.org/10.1128/MRA.00751-19
Chiou, Tai Ying ; Suda, Wataru ; Oshima, Kenshiro ; Hattori, Masahira ; Matsuzaki, Chiaki ; Yamamoto, Kenji ; Takahashi, Tomoya. / Draft Genome Sequence of Sporolactobacillus inulinus NBRC 111894, Isolated from Kôso, a Japanese Sugar-Vegetable Fermented Beverage. ：: Microbiology Resource Announcements. 2019 ; 巻 8, 番号 41.
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AU - Takahashi, Tomoya

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