Genome sequences of five Lactobacillus sp. isolates from traditional Turkish sourdough

Enes Dertli; Christopher D. Skory; Ömer Şimşek

doi:10.1128/genomeA.00616-18

Genome sequences of five Lactobacillus sp. isolates from traditional Turkish sourdough

Enes Dertli^*, Christopher D. Skory, Ömer Şimşek

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

7 Citations (Scopus)

Abstract

A high level of variation in microflora can be observed in profiles of lactic acid bacteria (LAB) from sourdoughs. Here, we present draft genome sequences of Lactobacillus reuteri E81, L. reuteri LR5A, L. rhamnosus LR2, L. plantarum PFC-311, and the novel Lactobacillus sp. strain PFC-70, isolated from traditional Turkish backslopped wheat sourdoughs.

Original language	English
Article number	e00616-18
Journal	Genome Announcements
Volume	6
Issue number	26
DOIs	https://doi.org/10.1128/genomeA.00616-18
Publication status	Published - 1 Jun 2018
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2018 Dertli et al.

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10.1128/genomeA.00616-18

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abstract = "A high level of variation in microflora can be observed in profiles of lactic acid bacteria (LAB) from sourdoughs. Here, we present draft genome sequences of Lactobacillus reuteri E81, L. reuteri LR5A, L. rhamnosus LR2, L. plantarum PFC-311, and the novel Lactobacillus sp. strain PFC-70, isolated from traditional Turkish backslopped wheat sourdoughs.",

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doi = "10.1128/genomeA.00616-18",

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AU - Skory, Christopher D.

AU - Şimşek, Ömer

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AB - A high level of variation in microflora can be observed in profiles of lactic acid bacteria (LAB) from sourdoughs. Here, we present draft genome sequences of Lactobacillus reuteri E81, L. reuteri LR5A, L. rhamnosus LR2, L. plantarum PFC-311, and the novel Lactobacillus sp. strain PFC-70, isolated from traditional Turkish backslopped wheat sourdoughs.

UR - https://www.scopus.com/pages/publications/85049241589

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DO - 10.1128/genomeA.00616-18

M3 - Article

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ER -

Genome sequences of five Lactobacillus sp. isolates from traditional Turkish sourdough

Abstract

Bibliographical note

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