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SRX19651675: RNA-Seq of Lactobacillus sp.: fermented cucumber
1 CAPILLARY (AB 3730xL Genetic Analyzer) run: 2 spots, 1,313 bases, 59,682b downloads

Design: Double pass amplification 27F and 1429R and capillary sequencing
Submitted by: Cavite State University
Study: Lactic acid bacteria from fermented fruits and vegetables from Cavite, Philippines
show Abstracthide Abstract
Numerous studies have already been conducted on LAB involved in fermented foods from different regions in the Philippines. However, every locality has its unique fermented product and techniques used. Thus, exploration of LAB present in fermented foods, particularly fruits, and vegetables is important. Furthermore, the traditional identification of LAB in the Philippines uses phenotypic approaches. The use of molecular methods will help obtain an accurate title of LAB. This study was conducted to identify lactic acid bacteria isolated from selected fermented fruits and vegetables through 16S rRNA gene sequencing.
Sample:
SAMN33581646 • SRS17020247 • All experiments • All runs
Library:
Name: Cuc BA1
Instrument: AB 3730xL Genetic Analyzer
Strategy: RNA-Seq
Source: GENOMIC
Selection: PCR
Layout: SINGLE
Runs: 1 run, 2 spots, 1,313 bases, 59,682b
Run# of Spots# of BasesSizePublished
SRR2383000421,31359,682b2023-11-15

ID:
26953637

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