Virgibacillus sp. SK37 Genome sequencing. Virgibacillus sp. SK37
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下载链接：
https://www.ncbi.nlm.nih.gov/bioproject/PRJNA230994
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资源简介：
Virgibacillus sp. SK37 was isolated from Thai fish sauce containing 26-28% NaCl. This bacterium has a potential to use as a starter culture for fish sauce production. This genome will be useful in understanding life in saline protein-rich environments and applications in fish sauce fermentation industry.
创建时间：
2014-07-14
