T number | T06855 |
Org_code | lhb |
Name | Schleiferilactobacillus harbinensis M1 |
Annotation | yes |
Taxonomy | TAX: 304207 |
Lineage | Bacteria; Bacillota; Bacilli; Lactobacillales; Lactobacillaceae; Schleiferilactobacillus |
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_009217765.1 Complete Genome) BioProject: 487979 |
Comment | Isolated from naturally fermented tofu whey (NFTW).
|
Chromosome | Circular |
Sequence | GB: CP045143 |
Length | 3592195 |
Statistics | Number of nucleotides: 3592195 Number of protein genes: 3375 Number of RNA genes: 91
|
Created | 2020 |
Reference | PMID: 32539956 |
Authors | Zheng Y, Fei Y, Yang Y, Jin Z, Yu B, Li L |
Title | A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin. |
Journal | Food Microbiol 91:103540 (2020) DOI: 10.1016/j.fm.2020.103540 |