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

MakaleAçık ErişimScopus SJRQ3
  • SDG 2 · Açlığa Son

Özet

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.

RDL Kalıcı Bağlantı (PID)
https://rdlopen.rawdatalibrary.net/r/bayburt/13689Resmi atıflarda kullanılan kalıcı adres
DOI
https://doi.org/10.1128/genomea.00616-18Yayıncı resmi DOI adresi
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ScopusScopusWeb of ScienceWeb of SciencePubMedPubMed
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Atıflar
Scopus
8
WoS
8
OpenAlex
9
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Tam Kayıt
AlanDeğerDil
dc.contributor.authorDertli, Enes
dc.contributor.authorSkory, Christopher D.
dc.contributor.authorŞimşek, Ömer
dc.date.accessioned2026-10-29T19:11:19.466482864Z
dc.date.available2026-10-29T19:11:19.466482864Z
dc.date.issued2018
dc.description.abstractA 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.
dc.description.sponsorshipTUBITAK [116O523, 116O525]
dc.identifier.articlenumbere00616-18
dc.identifier.doi10.1128/genomea.00616-18
dc.identifier.eissn2169-8287
dc.identifier.issn2169-8287
dc.identifier.issue26
dc.identifier.pmcidPMC6025921
dc.identifier.pmid29954911
dc.identifier.scopus2-s2.0-85049241589
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/bayburt/13689
dc.identifier.volume6
dc.identifier.wosWOS:000452371900029
dc.language.isoen
dc.publisherAmerican Society for Microbiology
dc.relation.ispartofGenome Announcements
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subject.classificationMicrobiology
dc.subject.otherarticle
dc.subject.othergenome
dc.subject.otherLactobacillus reuteri
dc.subject.othernonhuman
dc.subject.otherwheat
dc.titleGenome sequences of five Lactobacillus sp. isolates from traditional Turkish sourdough
dc.typeArticle
rdl.citation.openalex9
rdl.citation.scopus8
rdl.citation.wos8
rdl.departmentDepartment of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey
rdl.departmentRenewable Product Technology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, Peoria, Illinois, USA
rdl.departmentDepartment of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli, Turkey
rdl.oa.statusgold
rdl.oa.statusgreen
rdl.oa.urlhttps://doi.org/10.1128/genomea.00616-18
rdl.scopus.quartileQ3
rdl.sdgSDG02
rdl.source.indexSCOPUS
rdl.source.indexWOS
rdl.source.indexPUBMED
rdl.wos.indexEmerging Sources Citation Index (ESCI)