Genome Sequences of Three Leuconostoc citreum Strains, LBAE C10, LBAE C11, and LBAE E16, Isolated from Wheat Sourdoughs

Leuconostoc citreum is a key microorganism in fermented foods of plant origin. Here we report the draft genome sequence for three strains of Leuconostoc citreum, LBAE C10, LBAE C11, and LBAE E16, which have been isolated from traditional French wheat sourdoughs.

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Veröffentlicht in:	Journal of bacteriology 2012-03, Vol.194 (6), p.1610-1611
Hauptverfasser:	Laguerre, Sandrine, Amari, Myriam, Vuillemin, Marlène, Robert, Hervé, Loux, Valentin, Klopp, Christophe, Morel, Sandrine, Gabriel, Bruno, Remaud-Siméon, Magali, Gabriel, Valérie, Moulis, Claire, Fontagné-Faucher, Catherine
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteriology Biological and medical sciences fermented foods Fundamental and applied biological sciences. Psychology genome Genomes Gram-positive bacteria Leuconostoc citreum Life Sciences Microbiology Microbiology and Parasitology Miscellaneous nucleotide sequences plant-based foods sourdough Wheat
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Beschreibung
Zusammenfassung:	Leuconostoc citreum is a key microorganism in fermented foods of plant origin. Here we report the draft genome sequence for three strains of Leuconostoc citreum, LBAE C10, LBAE C11, and LBAE E16, which have been isolated from traditional French wheat sourdoughs.
ISSN:	0021-9193 1098-5530
DOI:	10.1128/JB.06789-11