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Complete genome sequence of lactobacillus plantarum strain B21, a bacteriocin-producing strain isolated from Vietnamese fermented sausage Nem Chua

RMIT University, Australia
Andrew Milford Smith (Aggregated by)
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ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rfr_id=info%3Asid%2FANDS&rft_id=https://www.ncbi.nlm.nih.gov/nuccore/CP010528&rft.title=Complete genome sequence of lactobacillus plantarum strain B21, a bacteriocin-producing strain isolated from Vietnamese fermented sausage Nem Chua&rft.identifier=5b7f03069576bd2614b394cd20dc057f&rft.publisher=RMIT University, Australia&rft.description=Lactobacillus plantarum strain B21 was isolated from Vietnamese sausage (nem chua) and demonstrated broad antimicrobial activity due to the production of bacteriocins. The link provides the complete genome sequence of this strain (3,284,260 bp). Current interests in lactic acid bacteria (LAB), especially Lactobacillus plantarum, have increased because of their application as starter cultures in food fermentation. LAB produce a variety of compounds with antimicrobial activity, including acids, hydrogen peroxide, and bacteriocins. The antimicrobial activity of bacteriocins provide an advantage for the growth of the producer strain, creating a selective microenvironment. Probiotic strains with antimicrobial activity have unique advantages as starter cultures in food applications. The L. plantarum strain B21 was isolated from the Vietnamese fermented sausage nem chua and showed activity against a wide range of Gram-positive bacteria due to the production of bacteriocins. To date, there are only six L. plantarum strains that have been completely sequenced and annotated. The link provides the report for the gapless chromosome sequence of L. plantarum strain B21.&rft.creator=Andrew Milford Smith&rft.date=2018&rft.relation=http://dx.doi.org/10.1128/genomeA.00055-15&rft_rights=All rights reserved&rft_rights=CC BY-NC: Attribution-Noncommercial 3.0 AU http://creativecommons.org/licenses/by-nc/3.0/au&rft_subject=Lactobacillus plantarum&rft_subject=Genome&rft_subject=Bacteriocin&rft_subject=Genomics&rft_subject=BIOLOGICAL SCIENCES&rft_subject=GENETICS&rft.type=dataset&rft.language=English Access the data

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Lactobacillus plantarum strain B21 was isolated from Vietnamese sausage (nem chua) and demonstrated broad antimicrobial activity due to the production of bacteriocins. The link provides the complete genome sequence of this strain (3,284,260 bp).

Current interests in lactic acid bacteria (LAB), especially Lactobacillus plantarum, have increased because of their application as starter cultures in food fermentation. LAB produce a variety of compounds with antimicrobial activity, including acids, hydrogen peroxide, and bacteriocins. The antimicrobial activity of bacteriocins provide an advantage for the growth of the producer strain, creating a selective microenvironment. Probiotic strains with antimicrobial activity have unique advantages as starter cultures in food applications. The L. plantarum strain B21 was isolated from the Vietnamese fermented sausage nem chua and showed activity against a wide range of Gram-positive bacteria due to the production of bacteriocins. To date, there are only six L. plantarum strains that have been completely sequenced and annotated. The link provides the report for the gapless chromosome sequence of L. plantarum strain B21.
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