Genome sequences of three Leuconostoc citreum strains, LBAE C10, LBAE C11, and LBAE E16, isolated from wheat sourdoughs.

Sandrine Laguerre,Myriam Amari,Marlène Vuillemin,Hervé Robert,Valentin Loux,Christophe Klopp,Sandrine Morel,Bruno Gabriel,Magali Remaud-Siméon,Valérie Gabriel,Claire Moulis,Catherine Fontagné-Faucher

JOURNAL OF BACTERIOLOGY（2012）

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摘要

Leuconostoc citreum is a key microorganism in fermented foods of plant origin. Here we report the draft genome sequence for three strains of Leuconostoc citreum, LBAE C10, LBAE C11, and LBAE E16, which have been isolated from traditional French wheat sourdoughs.

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food microbiology

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