{"title":"加速奶酪成熟过程中游离氨基酸产生的副干酪乳杆菌EG9的全基因组序列","authors":"Yui Asahina, Akino Shiroma, Kazuma Nakano, Hinako Tamotsu, Noriko Ashimine, Misuzu Shinzato, Maiko Minami, Makiko Shimoji, Tetsuhiro Nakanishi, Shun Ohki, Kuniko Teruya, Kazuhito Satou, Miho Kobayashi, Tatsuro Hagi, Naoko Moriya, Chise Suzuki, Atsushi Tajima, Masaru Nomura, Takashi Hirano","doi":"10.1128/genomeA.00627-18","DOIUrl":null,"url":null,"abstract":"<p><p><i>Lactobacillus paracasei</i> EG9 is a strain isolated from well-ripened cheese and accelerates free amino acid production during cheese ripening. Its complete genome sequence was determined using the PacBio RS II platform, revealing a single circular chromosome of 2,927,257 bp, a G+C content of 46.59%, and three plasmids.</p>","PeriodicalId":12619,"journal":{"name":"Genome Announcements","volume":"6 27","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1128/genomeA.00627-18","citationCount":"1","resultStr":"{\"title\":\"Complete Genome Sequence of Lactobacillus paracasei EG9, a Strain Accelerating Free Amino Acid Production during Cheese Ripening.\",\"authors\":\"Yui Asahina, Akino Shiroma, Kazuma Nakano, Hinako Tamotsu, Noriko Ashimine, Misuzu Shinzato, Maiko Minami, Makiko Shimoji, Tetsuhiro Nakanishi, Shun Ohki, Kuniko Teruya, Kazuhito Satou, Miho Kobayashi, Tatsuro Hagi, Naoko Moriya, Chise Suzuki, Atsushi Tajima, Masaru Nomura, Takashi Hirano\",\"doi\":\"10.1128/genomeA.00627-18\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p><i>Lactobacillus paracasei</i> EG9 is a strain isolated from well-ripened cheese and accelerates free amino acid production during cheese ripening. Its complete genome sequence was determined using the PacBio RS II platform, revealing a single circular chromosome of 2,927,257 bp, a G+C content of 46.59%, and three plasmids.</p>\",\"PeriodicalId\":12619,\"journal\":{\"name\":\"Genome Announcements\",\"volume\":\"6 27\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-07-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1128/genomeA.00627-18\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Genome Announcements\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1128/genomeA.00627-18\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Genome Announcements","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1128/genomeA.00627-18","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Complete Genome Sequence of Lactobacillus paracasei EG9, a Strain Accelerating Free Amino Acid Production during Cheese Ripening.
Lactobacillus paracasei EG9 is a strain isolated from well-ripened cheese and accelerates free amino acid production during cheese ripening. Its complete genome sequence was determined using the PacBio RS II platform, revealing a single circular chromosome of 2,927,257 bp, a G+C content of 46.59%, and three plasmids.
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