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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2023.4
- 수록면
- 187 - 191 (5page)
- DOI
- 10.9721/KJFST.2023.55.2.187
이용수
초록· 키워드
오류제보하기
Herein, we report the complete complet genome sequence of Paenibacillus macerans that was isolated from red pepper powder purchased from Seoul, South Korea. The N50 of the genome assembly is 7.3Mb with a GC content of 52.74%, and comprises 8,240 coding sequences, 8,312 genes, 24 rRNA, 83 tRNA, and one tmRNA. This is the first report to identify the complete genome sequence of P. macerans present in red pepper powder, and will provide a fundamental basis for a better understanding of the microorganisms present in red pepper powder.
목차
Abstract
Introduction
Material and Method
Results and Discussion
Conclusion
References
참고문헌 (27)
참고문헌 신청
Ash C, Priest FG, Collins MD. Molecular identification of rRNA group 3 bacilli using a PCR probe test. Proposal for the creation of a new genus Paenibacillus. Antonie van Leeuwenhoek 64:253-260 (1993)
Brown E, Dessai U, McGarry S, Gerner-Smidt P. Use of wholegenome sequencing for food safety and public health in the United States. Foodborne Pathog. Dis. 16: 441-450 (2019)
Chaumeil PA, Mussig AJ, Hugenholtz P, Parks DH. GTDB-Tk: a toolkit to classify genomes with the genome taxonomy database.Bioinformatics 36: 1925-1927 (2020)
Choi YM, Hwang SI, Park GY, Kim ST, Lee HK, Lim HW, Kim HY, Ham HK, Park YB. Microbial contamination levels of red pepper powder purchased in Gyeonggi province and changes in characteristics according to the storage method. J. Food Hyg. Saf.36: 382-391 (2
Daood HG, Biacs PA, Kiss-Kutz N, Hajdu F, Czinkotai B. Lipid and antioxidant content of red pepper. Biological Role of Plant Lipids 491-494 (1989)
Brown E, Dessai U, McGarry S, Gerner-Smidt P. Use of wholegenome sequencing for food safety and public health in the United States. Foodborne Pathog. Dis. 16: 441-450 (2019)
Chaumeil PA, Mussig AJ, Hugenholtz P, Parks DH. GTDB-Tk: a toolkit to classify genomes with the genome taxonomy database.Bioinformatics 36: 1925-1927 (2020)
Choi YM, Hwang SI, Park GY, Kim ST, Lee HK, Lim HW, Kim HY, Ham HK, Park YB. Microbial contamination levels of red pepper powder purchased in Gyeonggi province and changes in characteristics according to the storage method. J. Food Hyg. Saf.36: 382-391 (2
Daood HG, Biacs PA, Kiss-Kutz N, Hajdu F, Czinkotai B. Lipid and antioxidant content of red pepper. Biological Role of Plant Lipids 491-494 (1989)
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