Literature DB >> 23105090

Genome sequence of Lactococcus raffinolactis strain 4877, isolated from natural dairy starter culture.

Victoria Meslier1, Valentin Loux, Pierre Renault.   

Abstract

The nonstarter lactic acid bacterium Lactococcus raffinolactis is prevalent in a wide range of environments, such as the dairy environment, but little is known about this species. Here, we present the draft genome of Lactococcus raffinolactis strain 4877, isolated from a natural mesophilic dairy starter culture.

Entities:  

Mesh:

Year:  2012        PMID: 23105090      PMCID: PMC3486376          DOI: 10.1128/JB.01697-12

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


  7 in total

1.  Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese.

Authors:  Elena Franciosi; Giorgia De Sabbata; Fausto Gardini; Agostino Cavazza; Elisa Poznanski
Journal:  Food Microbiol       Date:  2010-08-14       Impact factor: 5.516

2.  Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE.

Authors:  Ana Belén Flórez; Baltasar Mayo
Journal:  Int J Food Microbiol       Date:  2006-06-27       Impact factor: 5.277

3.  Screening and characterization of potential probiotic lactic acid bacteria from cultured common carp intestine.

Authors:  Tatsuro Hagi; Takayuki Hoshino
Journal:  Biosci Biotechnol Biochem       Date:  2009-07-07       Impact factor: 2.043

4.  Microbiological characteristics of anevato: a traditional greek cheese

Authors: 
Journal:  J Appl Microbiol       Date:  1999-10       Impact factor: 3.772

5.  Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultry meat.

Authors:  R K Barakat; M W Griffiths; L J Harris
Journal:  Int J Food Microbiol       Date:  2000-12-05       Impact factor: 5.277

6.  Detection and characterization of lactose-utilizing Lactococcus spp. in natural ecosystems.

Authors:  N Klijn; A H Weerkamp; W M de Vos
Journal:  Appl Environ Microbiol       Date:  1995-02       Impact factor: 4.792

7.  The RAST Server: rapid annotations using subsystems technology.

Authors:  Ramy K Aziz; Daniela Bartels; Aaron A Best; Matthew DeJongh; Terrence Disz; Robert A Edwards; Kevin Formsma; Svetlana Gerdes; Elizabeth M Glass; Michael Kubal; Folker Meyer; Gary J Olsen; Robert Olson; Andrei L Osterman; Ross A Overbeek; Leslie K McNeil; Daniel Paarmann; Tobias Paczian; Bruce Parrello; Gordon D Pusch; Claudia Reich; Rick Stevens; Olga Vassieva; Veronika Vonstein; Andreas Wilke; Olga Zagnitko
Journal:  BMC Genomics       Date:  2008-02-08       Impact factor: 3.969

  7 in total
  6 in total

1.  Assessment of the microbial diversity of Chinese Tianshan tibicos by single molecule, real-time sequencing technology.

Authors:  Chenxia Cao; Qiangchuan Hou; Wenyan Hui; Laiyu Kwok; Heping Zhang; Wenyi Zhang
Journal:  Food Sci Biotechnol       Date:  2018-09-03       Impact factor: 2.391

2.  Genome Sequence and Transcriptome Analysis of Meat-Spoilage-Associated Lactic Acid Bacterium Lactococcus piscium MKFS47.

Authors:  Margarita Andreevskaya; Per Johansson; Pia Laine; Olli-Pekka Smolander; Matti Sonck; Riitta Rahkila; Elina Jääskeläinen; Lars Paulin; Petri Auvinen; Johanna Björkroth
Journal:  Appl Environ Microbiol       Date:  2015-03-27       Impact factor: 4.792

3.  Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencing.

Authors:  Hale İnci Öztürk; Talha Demirci; Nihat Akın; Abdullah Oğul
Journal:  Arch Microbiol       Date:  2022-10-01       Impact factor: 2.667

4.  Metataxonomic sequencing to assess microbial safety of Turkish white cheeses.

Authors:  Özge Kahraman-Ilıkkan; Elif Şeyma Bağdat
Journal:  Braz J Microbiol       Date:  2022-03-11       Impact factor: 2.214

5.  Genome-level comparisons provide insight into the phylogeny and metabolic diversity of species within the genus Lactococcus.

Authors:  Jie Yu; Yuqin Song; Yan Ren; Yanting Qing; Wenjun Liu; Zhihong Sun
Journal:  BMC Microbiol       Date:  2017-11-03       Impact factor: 3.605

6.  Characterization of a potential probiotic bacterium Lactococcus raffinolactis WiKim0068 isolated from fermented vegetable using genomic and in vitro analyses.

Authors:  Min Young Jung; Changsu Lee; Myung-Ji Seo; Seong Woon Roh; Se Hee Lee
Journal:  BMC Microbiol       Date:  2020-05-27       Impact factor: 3.605

  6 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.