| T number | T05231 |
| Org_code | lrn |
| Name | Lactococcus raffinolactis WiKim0068 |
| Annotation | yes |
| Taxonomy | TAX: 1366 |
| Lineage | Bacteria; Bacillota; Bacilli; Lactobacillales; Streptococcaceae; Lactococcus |
| Brite | KEGG organisms [BR:br08601]
KEGG organisms in the NCBI taxonomy [BR:br08610]
KEGG organisms in taxonomic ranks [BR:br08611] |
| Data source | GenBank (Assembly: GCA_002310475.1 Complete Genome)
BioProject: 404006 |
| Comment | Isolated from kimchi, a Korean fermented food, in Gwangju, Korea.
|
| Chromosome | Circular |
| Sequence | GB: CP023392 |
| Length | 2217417 |
| Plasmid | pWiKim0068-1; Circular |
| Sequence | GB: CP023393 |
| Length | 47753 |
| Plasmid | pWiKim0068-2; Circular |
| Sequence | GB: CP023394 |
| Length | 27065 |
| Statistics | Number of nucleotides: 2292235
Number of protein genes: 2123
Number of RNA genes: 71
|
| Created | 2018 |
| Reference | PMID: 32460704 |
| Authors | Jung MY, Lee C, Seo MJ, Roh SW, Lee SH |
| Title | Characterization of a potential probiotic bacterium Lactococcus raffinolactis WiKim0068 isolated from fermented vegetable using genomic and in vitro analyses. |
| Journal | BMC Microbiol 20:136 (2020)
DOI: 10.1186/s12866-020-01820-9 |
Lactococcus raffinolactis