T number | T01627 |
Org_code | lsn |
Name | Fructilactobacillus sanfranciscensis TMW 1.1304 (Lactobacillus sanfranciscensis TMW 1.1304) |
Annotation | yes |
Taxonomy | TAX: 714313 |
Lineage | Bacteria; Bacillota; Bacilli; Lactobacillales; Lactobacillaceae; Fructilactobacillus |
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_000225325.1 Complete Genome) BioProject: 43579 |
Comment | Isolated in 2006 from a commercial mother sponge (sourdough starter) with a tradition of continuous propagation.
|
Chromosome | Circular |
Sequence | GB: CP002461 |
Length | 1298316 |
Plasmid | pLS1; Circular |
Sequence | GB: CP002462 |
Length | 58739 |
Plasmid | pLS2; Circular |
Sequence | GB: CP002463 |
Length | 18715 |
Statistics | Number of nucleotides: 1375770 Number of protein genes: 1284 Number of RNA genes: 82
|
Created | 2011 |
Reference | PMID: 21995419 |
Authors | Vogel RF, Pavlovic M, Ehrmann MA, Wiezer A, Liesegang H, Offschanka S, Voget S, Angelov A, Bocker G, Liebl W |
Title | Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs. |
Journal | Microb Cell Fact 10 Suppl 1:S6 (2011) DOI: 10.1186/1475-2859-10-S1-S6 |