Journal
JOURNAL OF BACTERIOLOGY
Volume 193, Issue 18, Pages 5053-5054Publisher
AMER SOC MICROBIOLOGY
DOI: 10.1128/JB.05659-11
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Funding
- Ministry of Education, Science and Technology [2009-0084206]
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Lactobacillus cypricasei KCTC 13900 is important in the generation of particular flavors and in other ripening processes associated with specific cheeses. Here, we announce the draft genome sequence of Lactobacillus cypricasei KCTC 13900, isolated from cheeses, and describe major findings from its annotation.
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