Lactobacillus (ID 503273) - BioProject

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Accession: PRJNA503273 ID: 503273

Lactobacillus

Characterization of lactic acid bacteria in Chinese traditional fermented foods

Chinese traditional fermented foods, such as pickle, sourdough and yogurt, are rich in lactic acid bacteria. More...

Accession	PRJNA503273
Data Type	Genome sequencing and assembly
Scope	Multispecies
Organism	Lactobacillus[Taxonomy ID: 1578] Bacteria; Bacillati; Bacillota; Bacilli; Lactobacillales; Lactobacillaceae; Lactobacillus
Submission	Registration date: 14-Dec-2018 Northeast Agricultural University
Relevance	Industrial

Project Data:

Resource Name	Number of Links
Sequence data
Nucleotide (total)	2544
WGS master	40
Other datasets
BioSample	40
Assembly	40

Assembly details:

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Assembly level

Number of Assemblies

Contig

Total

40
40

Assembly	WGS	BioSample	Strain	Taxonomy
GCA_003946725.1	RHOY00000000	SAMN10357340	54-2	Agrilactobacillus yilanensis
GCA_003946005.1	RHNV00000000	SAMN10357369	JCM 31938	Companilactobacillus allii
GCA_003946605.1	RHOQ00000000	SAMN10357348	184-8	Companilactobacillus baiquanensis
GCA_003946325.1	RHNT00000000	SAMN10357371	JCM 18764	Companilactobacillus furfuricola
GCA_003946555.1	RHOO00000000	SAMN10357350	8-1(1)	Companilactobacillus hulinensis
GCA_003946015.1	RHNU00000000	SAMN10357370	DSM 29801	Companilactobacillus insicii
GCA_003946575.1	RHOP00000000	SAMN10357349	204-8	Companilactobacillus jidongensis
GCA_003946625.1	RHOR00000000	SAMN10357347	116-2	Companilactobacillus kedongensis
GCA_003946205.1	RHOS00000000	SAMN10357346	33-7	Companilactobacillus keshanensis
GCA_004117915.1	RSTD00000000	SAMN10523363	JCM 31635	Companilactobacillus metriopterae
GCA_003946505.1	RHON00000000	SAMN10357351	256-3	Companilactobacillus mishanensis
GCA_003946515.1	RHOM00000000	SAMN10357352	M1575	Companilactobacillus zhongbaensis
GCA_003946165.1	RHOI00000000	SAMN10357356	47-3	Lacticaseibacillus baoqingensis
GCA_003946115.1	RHOH00000000	SAMN10357357	143-4(a)	Lacticaseibacillus daqingensis
GCA_003946465.1	RHOL00000000	SAMN10357353	73-4	Lacticaseibacillus hegangensis
GCA_004010095.1	RRYD00000000	SAMN10502247	ZW163	Lacticaseibacillus hulanensis
GCA_003946485.1	RHOJ00000000	SAMN10357355	159-4	Lacticaseibacillus jixianensis
GCA_003946305.1	RHNS00000000	SAMN10357372	JCM 19617	Lacticaseibacillus porcinae
GCA_003946025.1	RHNR00000000	SAMN10357373	7-19	Lacticaseibacillus songhuajiangensis
GCA_003946175.1	RHOK00000000	SAMN10357354	247-3	Lacticaseibacillus suibinensis
GCA_003946405.1	RHOG00000000	SAMN10357358	33-1	Lacticaseibacillus yichunensis
GCA_003946655.1	RHOV00000000	SAMN10357343	247-4	Lapidilactobacillus achengensis
GCA_003946695.1	RHOX00000000	SAMN10357341	54-5	Lapidilactobacillus bayanensis
GCA_003946675.1	RHOT00000000	SAMN10357345	143-1	Lapidilactobacillus gannanensis
GCA_003946215.1	RHOW00000000	SAMN10357342	143-6	Lapidilactobacillus mulanensis
GCA_003946645.1	RHOU00000000	SAMN10357344	17-4	Lapidilactobacillus wuchangensis
GCA_003946085.1	RHOB00000000	SAMN10357363	M1530-1	Levilactobacillus angrenensis
GCA_003946245.1	RHNN00000000	SAMN10357377	DSM 100836	Levilactobacillus cerevisiae
GCA_003946335.1	RHNX00000000	SAMN10357367	218-6	Levilactobacillus fujinensis
GCA_003946395.1	RHNZ00000000	SAMN10357365	244-4	Levilactobacillus fuyuanensis
GCA_003946145.1	RHOC00000000	SAMN10357362	151-2B	Levilactobacillus huananensis
GCA_003946095.1	RHOD00000000	SAMN10357361	220-4	Levilactobacillus lindianensis
GCA_003946045.1	RHNW00000000	SAMN10357368	112-3	Levilactobacillus mulengensis
GCA_003946545.1	RHOA00000000	SAMN10357364	137-3	Levilactobacillus tangyuanensis
GCA_003946345.1	RHNY00000000	SAMN10357366	218-10	Levilactobacillus tongjiangensis
GCA_003946265.1	RHNO00000000	SAMN10357376	JCM 18023	Levilactobacillus yonginensis
GCA_003946275.1	RHNQ00000000	SAMN10357374	JCM 18665	Loigolactobacillus backii
GCA_003950295.1	RHNP00000000	SAMN10357375	JCM 18838	Loigolactobacillus iwatensis
GCA_003946445.1	RHOF00000000	SAMN10357359	257-1	Loigolactobacillus jiayinensis
GCA_003946385.1	RHOE00000000	SAMN10357360	187-3	Loigolactobacillus zhaoyuanensis

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Lactobacillus

Characterization of lactic acid bacteria in Chinese traditional fermented foods

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