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Volumn 5, Issue 31, 2017, Pages

Whole-genome sequence of Lactobacillus sakei LT-13 isolated from moto starter of sake

Author keywords

[No Author keywords available]

Indexed keywords

CHROMOSOME; GENOME ANALYSIS; LACTIC ACID BACTERIUM; LACTOBACILLUS SAKEI; NONHUMAN; PLASMID;

EID: 85026785962     PISSN: None     EISSN: 21698287     Source Type: Journal    
DOI: 10.1128/genomeA.00651-17     Document Type: Article
Times cited : (5)

References (8)
  • 1
    • 0020525915 scopus 로고
    • Lactic acid fermentation in the production of foods from vegetables, cereals and legumes
    • Steinkraus KH. 1983. Lactic acid fermentation in the production of foods from vegetables, cereals and legumes. Antonie Van Leeuwenhoek 49: 337–348. https://doi.org/10.1007/BF00399508.
    • (1983) Antonie Van Leeuwenhoek , vol.49 , pp. 337-348
    • Steinkraus, K.H.1
  • 2
    • 0032784543 scopus 로고    scopus 로고
    • Food fermentations: role of microorganisms in food production and preservation
    • Caplice E, Fitzgerald GF. 1999. Food fermentations: role of microorganisms in food production and preservation. Int J Food Microbiol 50: 131–149. https://doi.org/10.1016/S0168-1605(99)00082-3.
    • (1999) Int J Food Microbiol , vol.50 , pp. 131-149
    • Caplice, E.1    Fitzgerald, G.F.2
  • 3
    • 84984985713 scopus 로고    scopus 로고
    • Advances in the genomics and metabolomics of dairy lactobacilli: a review
    • Stefanovic E, Fitzgerald G, McAuliffe O. 2017. Advances in the genomics and metabolomics of dairy lactobacilli: a review. Food Microbiol 61: 33– 49. https://doi.org/10.1016/j.fm.2016.08.009.
    • (2017) Food Microbiol , vol.61 , pp. 33-49
    • Stefanovic, E.1    Fitzgerald, G.2    McAuliffe, O.3
  • 4
    • 82555192558 scopus 로고    scopus 로고
    • High-performance liquid chromatography analysis of naturally occurring D-amino acids in sake
    • Gogami Y, Okada K, Oikawa T. 2011. High-performance liquid chromatography analysis of naturally occurring D-amino acids in sake. J Chromatogr B Analyt Technol Biomed Life Sci 879:3259–3267. https://doi.org/ 10.1016/j.jchromb.2011.04.006.
    • (2011) J Chromatogr B Analyt Technol Biomed Life Sci , vol.879 , pp. 3259-3267
    • Gogami, Y.1    Okada, K.2    Oikawa, T.3
  • 6
    • 84878370407 scopus 로고    scopus 로고
    • Principal component analysis of the relationship between the D-amino acid concentrations and the taste of the sake
    • Okada K, Gogami Y, Oikawa T. 2013. Principal component analysis of the relationship between the D-amino acid concentrations and the taste of the sake. Amino Acids 44:489– 498. https://doi.org/10.1007/s00726-012 -1359-y.
    • (2013) Amino Acids , vol.44 , pp. 489-498
    • Okada, K.1    Gogami, Y.2    Oikawa, T.3
  • 7
    • 79959919955 scopus 로고    scopus 로고
    • Microbial Genome Annotation Pipeline (MiGAP) for diverse users, abstr S001-1-2
    • 14 to 16 December 2009, Kanagawa, Japan
    • Sugawara H, Ohyama A, Mori H, Kurokawa K. 2009. Microbial Genome Annotation Pipeline (MiGAP) for diverse users, abstr S001-1-2. In Abstr 20th Int Conf Genome Informatics, 14 to 16 December 2009, Kanagawa, Japan.
    • (2009) Abstr 20th Int Conf Genome Informatics
    • Sugawara, H.1    Ohyama, A.2    Mori, H.3    Kurokawa, K.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.