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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Renewable Product Technology Research » Research » Publications at this Location » Publication #353829
Research Project: Technologies for Producing Renewable Bioproducts

Location: Renewable Product Technology Research

Title: Genome sequences of five Lactobacillus sp. isolates from traditional Turkish sourdough

Author
item DERTLI, ENES - Bayburt University
item Skory, Christopher - Chris
item SIMSEK, ÖMER - Pamukkale University

Submitted to: Genome Announcements
Publication Type: Other
Publication Acceptance Date: 5/31/2018
Publication Date: 6/28/2018
Citation: Dertli, E., Skory, C.D., Simsek, Ö. 2018. Genome sequences of five Lactobacillus sp. isolates from traditional Turkish sourdough. Genome Announcements. 6(26)1-2. https://doi.org/10.1128/genomeA.00616-18.
DOI: https://doi.org/10.1128/genomeA.00616-18

Interpretive Summary: Lactic acid bacteria (LAB) are an important group of microorganisms that are used in a number of fermented food applications, such as making cheese, yogurt, sauerkraut, and sourdough bread. The diversity of LAB associated with these fermentations is usually variable depending on the geographical location. In this study, we identified and sequenced the genomes of several different LAB that were found in traditional Turkish sourdoughs. Several of these strains were determined to be quite unique and found to have potential uses in the food and biotechnology industry.

Technical Abstract: A high level of variation in microflora can be observed in lactic acid bacteria (LAB) profiles of sourdoughs. Here, we present draft genome sequences of Lactobacillus reuteri E81, L. reuteri LR5A, L. rhamnosus LR2, L. plantarum PFC-311 and a novel Lactobacillus sp. PFC-70 isolated from traditional Turkish backslopped wheat sourdoughs.