Affiliation:
1. Centro de Referencia para Lactobacilos, San Miguel de Tucumán, Argentina
2. Instituto de Biología Molecular y Celular de Rosario and Departamento de Microbiología, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Rosario, Argentina
Abstract
ABSTRACT
Lactobacillus curvatus
is one of the most prevalent lactic acid bacteria found in fermented meat products. Here, we present the draft genome sequence of
Lactobacillus curvatus
CRL705, a bacteriocin producer strain isolated from an Argentinean artisanal fermented sausage, which consists of 1,833,251 bp (GC content, 41.9%) and two circular plasmids of 12,342 bp (pRC12; GC, 43.9%) and 18,664 bp (pRC18; GC, 34.4%).
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Cited by
37 articles.
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