| Entry | T06855 |
| Org code | lhb |
| Name | Schleiferilactobacillus harbinensis M1 |
| Annotation | yes |
| Taxonomy | TAX: 304207 |
| Lineage | Bacteria; Bacillati; Bacillota; Bacilli; Lactobacillales; Lactobacillaceae; Schleiferilactobacillus |
| Brite | KEGG organisms [BR:br08601]
KEGG organisms in the NCBI taxonomy [BR:br08610]
KEGG organisms in taxonomic ranks [BR:br08611] |
| Data source | GenBank Assembly: GCA_009217765.1 (Complete Genome)
BioProject: 487979 |
| Comment | Isolated from naturally fermented tofu whey (NFTW).
|
| Chromosome | Circular (GB: CP045143) |
| Statistics | Number of protein genes: 3375
Number of RNA genes: 91
|
| Created | 2020 |
| Reference | PMID: 32539956 |
| Authors | Zheng Y, Fei Y, Yang Y, Jin Z, Yu B, Li L |
| Title | A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin. |
| Journal | Food Microbiol 91:103540 (2020)
DOI: 10.1016/j.fm.2020.103540 |
Schleiferilactobacillus harbinensis