Draft genome sequence of Lactiplantibacillus plantarum KCKM 0106, isolated from mustard leaf kimchi
Author:
Affiliation:
1. Technology Innovation Research Division, World Institute of Kimchi , Gwangju, South Korea
2. Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University , Gwangju, South Korea
Abstract
Funder
National Research Foundation of Korea
Ministry of Science and ICT, South Korea
Publisher
American Society for Microbiology
Subject
Genetics,Immunology and Microbiology (miscellaneous),Molecular Biology
Link
https://journals.asm.org/doi/pdf/10.1128/mra.00908-23
Reference15 articles.
1. Synbiotic Matchmaking in Lactobacillus plantarum: Substrate Screening and Gene-Trait Matching To Characterize Strain-Specific Carbohydrate Utilization
2. Probiotics (Lactobacillus plantarum HNU082) Supplementation Relieves Ulcerative Colitis by Affecting Intestinal Barrier Functions, Immunity-Related Gene Expression, Gut Microbiota, and Metabolic Pathways in Mice
3. The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation
4. Changes in chlorophylls and carotenoids of mustard leaf kimchi during fermentation and their antioxidative activities on the lipid oxidation;Song ES;J Korean Soc Food Sci Nutr,1997
5. Nutrient composition of Chinese vegetables
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