Draft Genome Sequences of Tetragenococcus muriaticus Strains 3MR10-3 and PMC-11-5 Isolated from Thai Fish Sauce during Natural Fermentation-Reference-Cited by-同舟云学术

Draft Genome Sequences of Tetragenococcus muriaticus Strains 3MR10-3 and PMC-11-5 Isolated from Thai Fish Sauce during Natural Fermentation

Published:2017-04-13 Issue:15 Volume:5 Page:
ISSN:2169-8287
Container-title:Genome Announcements
language:en
Short-container-title:Genome Announc

Author:

Chuea-nongthon Chokchai¹²,Rodtong Sureelak¹²^ORCID,Yongsawatdigul Jirawat³²,Steele James L.⁴

Affiliation:

1. School of Microbiology, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima, Thailand

2. Microbial Cultures Research Center for Food and Bioplastics Production, Suranaree University of Technology, Nakhon Ratchasima, Thailand

3. School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand

4. Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA

Abstract

ABSTRACT Tetragenococcus muriaticus strains 3MR10-3 and PMC-11-5 are homofermentative halophilic lactic acid bacteria isolated from Thai fish sauce during natural fermentation. Their draft genomes were sequenced. Our interest in these organisms is related to their impact on fish sauce flavor and their high osmotolerance.

Funder

Ministry of Education (MOE) [Thailand]

Publisher

American Society for Microbiology

Subject

Genetics,Molecular Biology

Link

https://journals.asm.org/doi/pdf/10.1128/genomeA.00198-17

Reference11 articles.

1. Characterization and Identification of Tetragenococcus halophilus and Tetragenococcus muriaticus Strains from Fish Sauce (Nam-pla)

2. Differentiation of Tetragenococcus populations occurring in products and manufacturing processes of puffer fish ovaries fermented with rice-bran

3. Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation