Draft genome sequence of lactobacillus rhamnosus OSUPECh-69, a cheese isolate with antibacterial activity
Por:
García-Cano I., Hussein W.E., Rocha-Mendoza D., Yousef A.E., Jiménez-Flores R.
Publicada:
1 ene 2020
Resumen:
The novel strain Lactobacillus rhamnosus OSU-PECh-69 was isolated from provolone cheese. It produces antimicrobial agents having a molecular mass of 5 to 10 kDa that are active against Gram-positive and Gram-negative bacteria. The strain has a genome sequence of 3,057,669 bp, a GC content of 46.6%, and up to two gene clusters encoding bacteriocins. Copyright © 2020 García-Cano et al. This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International license.
Filiaciones:
García-Cano I.:
Department of Food Science and Technology, Ohio State University, Columbus, OH, United States
Hussein W.E.:
Department of Food Science and Technology, Ohio State University, Columbus, OH, United States
Rocha-Mendoza D.:
Department of Food Science and Technology, Ohio State University, Columbus, OH, United States
Yousef A.E.:
Department of Food Science and Technology, Ohio State University, Columbus, OH, United States
Jiménez-Flores R.:
Department of Food Science and Technology, Ohio State University, Columbus, OH, United States
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