Lactobacillus fermentum 01-B1, complete sequence. Limosilactobacillus fermentum
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下载链接：
https://www.ncbi.nlm.nih.gov/bioproject/PRJDB11003
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资源简介：
In shochu brewing, citric acid produced by koji fungus enables stable fermentation. Therefore, contamination of lactic acid bacteria that have the ability to assimilate citric acid can cause spoilage of the must. The purpose of our research is to develop a method for early detection of putrefactive lactic acid bacteria by PCR reaction using specific gene sequences of putrefactive lactic acid bacteria.
创建时间：
2020-12-28
