Strain sc|0025600

StrainInfo: SI-ID 133809 ^T

Taxon

Companilactobacillus crustorum

Sample

Belgian sourdough (BE)

Cultures (6)

LMG 23699 = CCUG 53174 = JCM 15951 = CIP 109613 = BCC 62776 = TBRC 4643

Other Designations (5)

Scheirlinck R-27957 = strain D01WW01T01-22 = A22 = D01WW01T01-22 = R-27957

Sequences (6)

• Gene Nucleotide:AM285025
  Lactobacillus crustorum partial pheS gene for phenylalanyl-tRNA synthase, type strain LMG 23699T
• Gene Nucleotide:FN395011
  Lactobacillus crustorum tuf gene for enlongation factor Tu, type strain LMG 23699T
• rRNA Operon Nucleotide:AM285450
  Lactobacillus crustorum 16S rRNA gene, type strain LMG 23699T
• Genome Assembly:GCA_001438825
  Companilactobacillus crustorum LMG 23699
• Genome Assembly:GCA_001434585
  Companilactobacillus crustorum JCM 15951
• rRNA Operon Nucleotide:LC480812
  Lactobacillus crustorum JCM 15951 gene for 16S ribosomal RNA, partial sequence.

Associated Publications (6)

• DOI: 10.1016/j.fm.2011.03.004
  Ravyts F, De Vuyst L (2011). Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough.
• DOI: 10.1002/jsfa.8869
  Van Kerrebroeck S, Harth H, Comasio A, De Vuyst L (2018). Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry.
• DOI: 10.1099/ijsem.0.002976
  Heo J, Saitou S, Tamura T, Cho H, Kim JS, Joa JH, Kim JS, Kwon SW, Kim SJ (2018). Lactobacilus nuruki sp. nov., isolated from Nuruk, a Korean fermentation starter.
• DOI: 10.1016/j.ijfoodmicro.2018.08.030
  Comasio A, Harth H, Weckx S, De Vuyst L (2018). The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation.
• DOI: 10.1016/j.ijfoodmicro.2020.109020
  Comasio A, Van Kerrebroeck S, De Vuyst L (2020). Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699.
• DOI: 10.1099/ijsem.0.004670
  Jung JY, Kang HK, Jin HM, Han SS, Kwon YC, Eun JJ, Kim SC, Seo MJ, Ryu BG, Chung EJ (2021). Companilactobacillus pabuli sp. nov., a lactic acid bacterium isolated from animal feed.

Outside links and data sources

• StrainInfo DOI: 10.60712/SI-ID133809.3

Retrieved about 1 month ago via StrainInfo API (CC BY 4.0)

Metadata

Cannonical URL

https://seqco.de/s:25600

Local history

• Registered 8 months ago
• Last modified about 1 month ago