Journal
JOURNAL OF BACTERIOLOGY
Volume 194, Issue 6, Pages 1610-1611Publisher
AMER SOC MICROBIOLOGY
DOI: 10.1128/JB.06789-11
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- Region Midi-Pyrenees
- Toulouse University
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Leuconostoc citreum is a key microorganism in fermented foods of plant origin. Here we report the draft genome sequence for three strains of Leuconostoc citreum, LBAE C10, LBAE C11, and LBAE E16, which have been isolated from traditional French wheat sourdoughs.
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