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 |
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| container_end_page | 1611 |
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| container_title | Journal of bacteriology |
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| creator | 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 |
| description | 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. |
| doi_str_mv | 10.1128/JB.06789-11 |
| format | Article |
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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.</description><identifier>ISSN: 0021-9193</identifier><identifier>EISSN: 1098-5530</identifier><identifier>DOI: 10.1128/JB.06789-11</identifier><identifier>PMID: 23045490</identifier><identifier>CODEN: JOBAAY</identifier><language>eng</language><publisher>Washington, DC: American Society for Microbiology</publisher><subject>Bacteriology ; Biological and medical sciences ; fermented foods ; Fundamental and applied biological sciences. 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Psychology</subject><subject>genome</subject><subject>Genomes</subject><subject>Gram-positive bacteria</subject><subject>Leuconostoc citreum</subject><subject>Life Sciences</subject><subject>Microbiology</subject><subject>Microbiology and Parasitology</subject><subject>Miscellaneous</subject><subject>nucleotide sequences</subject><subject>plant-based foods</subject><subject>sourdough</subject><subject>Wheat</subject><issn>0021-9193</issn><issn>1098-5530</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNpdkU9vEzEQxS0EoiVw4gNgISGByJYZe-21j0kU-keROKQVR8vx2s1Wm3Vr74L49mzYKgcOI8-zfn7yzCPkPcIFIlPfbpYXICulC8QX5BxBq0IIDi_JOQDDQqPmZ-RNzg8AWJaCvSZnjEMpSg3n5Pel7-LB061_GnznfKYx0Nt98p5u_OBiF3MfHXVNn_xwoNs-2abLc7pZLtZ0hXDqcE5tV09qjXJOr3Nsbe9rGlI80J97b3u6jUOq43C_z2_Jq2Db7N89nzNy9319u7oqNj8ur1eLTeG4FFjYMriae7C6rIMIqHbeA1Za15Jxt1MqQF27MmjOfMXQYQUCRbXjSnolQfEZ-TL57m1rHlNzsOmPibYxV4uNOd4BMllVlfqFI_t5Yh9THLeRe3NosvNtazsfh2xw3LIYYXW0_fgf-jCO1o2TGM2kApQoRujrBLkUc04-nD6AYI7RmZul-RfdqEb607Olzc62IdnONfn0hAnJNYxZzsiHiQs2GnufRuZuywAFTCX5XxCWmgE</recordid><startdate>201203</startdate><enddate>201203</enddate><creator>Laguerre, Sandrine</creator><creator>Amari, Myriam</creator><creator>Vuillemin, Marlène</creator><creator>Robert, Hervé</creator><creator>Loux, Valentin</creator><creator>Klopp, Christophe</creator><creator>Morel, Sandrine</creator><creator>Gabriel, Bruno</creator><creator>Remaud-Siméon, Magali</creator><creator>Gabriel, Valérie</creator><creator>Moulis, Claire</creator><creator>Fontagné-Faucher, Catherine</creator><general>American Society for Microbiology</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7TM</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>7S9</scope><scope>L.6</scope><scope>1XC</scope><orcidid>https://orcid.org/0009-0001-3198-7341</orcidid><orcidid>https://orcid.org/0000-0002-6494-5906</orcidid><orcidid>https://orcid.org/0000-0001-7126-5477</orcidid><orcidid>https://orcid.org/0000-0002-0346-077X</orcidid><orcidid>https://orcid.org/0000-0002-8268-915X</orcidid><orcidid>https://orcid.org/0000-0001-6924-1564</orcidid></search><sort><creationdate>201203</creationdate><title>Genome Sequences of Three Leuconostoc citreum Strains, LBAE C10, LBAE C11, and LBAE E16, Isolated from Wheat Sourdoughs</title><author>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</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3651-a4fcd3e0a94df5f18bee01799d623cb88f0ddc4f932e721c1705157b386e86083</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Bacteriology</topic><topic>Biological and medical sciences</topic><topic>fermented foods</topic><topic>Fundamental and applied biological sciences. 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| ispartof | Journal of bacteriology, 2012-03, Vol.194 (6), p.1610-1611 |
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| subjects | 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 |
| title | Genome Sequences of Three Leuconostoc citreum Strains, LBAE C10, LBAE C11, and LBAE E16, Isolated from Wheat Sourdoughs |
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