Draft Genome Sequence of Weissella koreensis strain HJ, a Probiotic Bacterium Isolated from Kimchi
Author:
Affiliation:
1. Institute of Life Sciences and Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
2. Department of Food and Nutrition, Chosun University, Gwangju 61452, Republic of Korea
Funder
Ministry of Agriculture, Food and Rural Affairs
Publisher
Korean Society for Microbiology and Biotechnology
Subject
Applied Microbiology and Biotechnology,Microbiology,Biotechnology
Link
http://pdf.medrang.co.kr/MBL/2023/051/mbl-51-1-128.pdf
Reference10 articles.
1. Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation
2. Functional and Safety Characterization of Weissella paramesenteroides Strains Isolated from Dairy Products through Whole-Genome Sequencing and Comparative Genomics
3. Weissella and the two Janus faces of the genus
4. The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation
5. Determining the probiotic potential of cholesterol-reducing Lactobacillus and Weissella strains isolated from gherkins (fermented cucumber) and south Indian fermented koozh
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