Literature DB >> 22038972

Genome sequence of Lentibacillus jeotgali Grbi(T), isolated from traditional Korean salt-fermented seafood.

Mi-Ja Jung1, Seong Woon Roh, Min-Soo Kim, Tae Woong Whon, Jin-Woo Bae.   

Abstract

Lentibacillus jeotgali Grbi(T), isolated from a traditional Korean salt-fermented seafood, is a strictly aerobic, Gram-positive, nonmotile, endospore-forming, moderately halophilic bacterium belonging to the family Bacillaceae in the phylum Firmicutes. Here, the draft genome sequence of L. jeotgali Grbi(T) (3,775,822 bp with a G+C content of 42.5%) is reported. This is the first reported genome sequence from a Lentibacillus species.

Entities:  

Mesh：

Year:  2011        PMID： 22038972      PMCID： PMC3209241          DOI： 10.1128/JB.06139-11

Source DB:  PubMed          Journal:  J Bacteriol        ISSN： 0021-9193            Impact factor:   3.490


  9 in total

1.  The COG database: a tool for genome-scale analysis of protein functions and evolution.

Authors:  R L Tatusov; M Y Galperin; D A Natale; E V Koonin
Journal:  Nucleic Acids Res       Date:  2000-01-01       Impact factor: 16.971

2.  Identifying bacterial genes and endosymbiont DNA with Glimmer.

Authors:  Arthur L Delcher; Kirsten A Bratke; Edwin C Powers; Steven L Salzberg
Journal:  Bioinformatics       Date:  2007-01-19       Impact factor: 6.937

3.  Genome-wide enzyme annotation with precision control: catalytic families (CatFam) databases.

Authors:  Chenggang Yu; Nela Zavaljevski; Valmik Desai; Jaques Reifman
Journal:  Proteins       Date:  2009-02-01

4.  Investigation of archaeal and bacterial diversity in fermented seafood using barcoded pyrosequencing.

Authors:  Seong Woon Roh; Kyoung-Ho Kim; Young-Do Nam; Ho-Won Chang; Eun-Jin Park; Jin-Woo Bae
Journal:  ISME J       Date:  2009-07-09       Impact factor: 10.302

5.  tRNAscan-SE: a program for improved detection of transfer RNA genes in genomic sequence.

Authors:  T M Lowe; S R Eddy
Journal:  Nucleic Acids Res       Date:  1997-03-01       Impact factor: 16.971

6.  Lentibacillus jeotgali sp. nov., a halophilic bacterium isolated from traditional Korean fermented seafood.

Authors:  Mi-Ja Jung; Seong Woon Roh; Min-Soo Kim; Jin-Woo Bae
Journal:  Int J Syst Evol Microbiol       Date:  2009-08-07       Impact factor: 2.747

7.  Salinicoccus jeotgali sp. nov., isolated from jeotgal, a traditional Korean fermented seafood.

Authors:  Zubair Aslam; Ju Hyoung Lim; Wan-Taek Im; Muhammad Yasir; Young Ryun Chung; Sung-Taik Lee
Journal:  Int J Syst Evol Microbiol       Date:  2007-03       Impact factor: 2.747

8.  The subsystems approach to genome annotation and its use in the project to annotate 1000 genomes.

Authors:  Ross Overbeek; Tadhg Begley; Ralph M Butler; Jomuna V Choudhuri; Han-Yu Chuang; Matthew Cohoon; Valérie de Crécy-Lagard; Naryttza Diaz; Terry Disz; Robert Edwards; Michael Fonstein; Ed D Frank; Svetlana Gerdes; Elizabeth M Glass; Alexander Goesmann; Andrew Hanson; Dirk Iwata-Reuyl; Roy Jensen; Neema Jamshidi; Lutz Krause; Michael Kubal; Niels Larsen; Burkhard Linke; Alice C McHardy; Folker Meyer; Heiko Neuweger; Gary Olsen; Robert Olson; Andrei Osterman; Vasiliy Portnoy; Gordon D Pusch; Dmitry A Rodionov; Christian Rückert; Jason Steiner; Rick Stevens; Ines Thiele; Olga Vassieva; Yuzhen Ye; Olga Zagnitko; Veronika Vonstein
Journal:  Nucleic Acids Res       Date:  2005-10-07       Impact factor: 16.971

9.  NCBI Reference Sequences: current status, policy and new initiatives.

Authors:  Kim D Pruitt; Tatiana Tatusova; William Klimke; Donna R Maglott
Journal:  Nucleic Acids Res       Date:  2008-10-16       Impact factor: 16.971
  9 in total
  2 in total

1.  ODFM, an omics data resource from microorganisms associated with fermented foods.

Authors:  Tae Woong Whon; Seung Woo Ahn; Sungjin Yang; Joon Yong Kim; Yeon Bee Kim; Yujin Kim; Ji-Man Hong; Hojin Jung; Yoon-E Choi; Se Hee Lee; Seong Woon Roh
Journal:  Sci Data       Date:  2021-04-20       Impact factor: 6.444

2.  Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce.

Authors:  Ji Young Jung; Hyo Jung Lee; Byung Hee Chun; Che Ok Jeon
Journal:  PLoS One       Date:  2016-03-15       Impact factor: 3.240
  2 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.