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Lactobacillaceae 16S ribosomal RNA gene, partial sequence.

PopSet: 1241187725

Study Details

The influence of lactic acid bacteria on sourdough aroma formation and a deep insight into sourdough fermentation using RNA sequencing

Liu,Tj.

Sequences in this data set

  • MF942373.1Pediococcus pentosaceus strain PEP1 16S ribosomal RNA gene, partial sequence
  • MF942372.1Leuconostoc mesenteroides strain LEM1 16S ribosomal RNA gene, partial sequence
  • MF942371.1Fructilactobacillus sanfranciscensis strain S1 16S ribosomal RNA gene, partial sequence
  • MF942370.1Furfurilactobacillus rossiae strain R1 16S ribosomal RNA gene, partial sequence
  • MF942369.1Lactiplantibacillus plantarum strain P1 16S ribosomal RNA gene, partial sequence
  • MF942368.1Companilactobacillus paralimentarius strain PA1 16S ribosomal RNA gene, partial sequence
  • MF942367.1Companilactobacillus mindensis strain M1 16S ribosomal RNA gene, partial sequence
  • MF942366.1Lactobacillus helveticus strain H1 16S ribosomal RNA gene, partial sequence
  • MF942365.1Companilactobacillus crustorum strain C1 16S ribosomal RNA gene, partial sequence
  • MF942364.1Levilactobacillus brevis strain B1 16S ribosomal RNA gene, partial sequence

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