Leclercia pneumoniae Genome sequencing. Leclercia pneumoniae

The strain is taken from naturally aged rotten tea soup as an experimental object, brewed according to a standardized process specified in the national standard GB/T 23776-2018 'Tea Sensory Evaluation Method', and subjected to continuous exposure observation at the ambient temperature of 25+/-2 DEG C. After optimization of fermentation conditions, the yield of exopolysaccharide was higher. The aim of whole genome sequencing is to obtain the genetic background information of the bacterium, so as to further study the key genes in the sugar metabolism pathway of the bacterium. The functional element of the strain is further obtained, used for protein coding gene analysis, subsystem analysis and function annotation, high-efficiency synthesis of high-value polysaccharide through a metabolic engineering conversion module, and application in industries such as medical treatment, industry and the like.