Draft genome sequence of Lactobacillus plantarum wikim18, isolated from Korean kimchi

Genome Announcements

Volumn 2, Issue 3, 2014, Pages

  Jang, Ja Young ^a   Lim, Hyeong In ^a   Park, Hae Woong ^a   Choi, Hak Jong ^a   Kim, Tae Woon ^a   Kang, Miran ^a   Lee, Jong Hee ^a  

^a World Institute of Kimchi an Annex of Korea Food Research Institute   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84999188090     PISSN: None     EISSN: 21698287     Source Type: Journal    
DOI: 10.1128/genomeA.00467-14     Document Type: Article

References (3)

1. Hong Y, Yang HS, Chang HC, Kim HY. 2013. Comparison of bacterial community changes in fermenting kimchi at two different temperatures using a denaturing gradient gel electrophoresis analysis. J. Microbiol. Biotechnol. 23:76-84. http://dx.doi.org/10.4014/jmb.1210.10002.
2. Jung JY, Lee SH, Kim JM, Park MS, Bae JW, Hahn Y, Madsen EL, Jeon CO. 2011. Metagenomic analysis of kimchi, a traditional Korean fermented food. Appl. Environ. Microbiol. 77:2264-2274. http://dx.doi.org/10.1128/AEM.02157-10.
3. Aziz RK, Bartels D, Best AA, DeJongh M, Disz T, Edwards RA, Formsma K, Gerdes S, Glass EM, Kubal M, Meyer F, Olsen GJ, Olson R, Osterman AL, Overbeek RA, McNeil LK, Paarmann D, Paczian T, Parrello B, Pusch GD, Reich C, Stevens R, Vassieva O, Vonstein V, Wilke A, Zagnitko O. 2008. The RAST server: Rapid Annotations using Subsystems Technology. BMC Genomics 9:75. http://dx.doi.org/10.1186/1471-2164-9-75.