Draft Genome Sequence of Latilactobacillus sakei subsp. sakei FBL10, a Putative Probiotic Strain Isolated from Saeujeot (salted fermented shrimp)
Author:
Affiliation:
1. Institute of Life Sciences and Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
Funder
Graduate School Innovation office, Kyung Hee University
Publisher
Korean Society for Microbiology and Biotechnology
Subject
Applied Microbiology and Biotechnology,Microbiology,Biotechnology
Link
https://pdf.medrang.co.kr/MBL/2023/051/mbl-51-4-526.pdf
Reference10 articles.
1. Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products
2. Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis
3. A Double-Blind, Placebo Controlled-Trial of a Probiotic Strain Lactobacillus sakei Probio-65 for the Prevention of Canine Atopic Dermatitis
4. The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K
5. Phenotypic Diversity of Lactobacillus sakei Strains
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