Illumina WGS of Lactobacillus: Wikim_153
Samples for bacterial isolation were obtained from homemade kimchi in Jeollanam-do, Republic of Korea. The fermented kimchi was filtered through three layers of coarse gauze to remove large kimchi particles, and the filtrate was pooled. The whole kimchi samples were then homogenized, diluted in 0.9% (w/v) saline, and plated onto de Man, Rogosa, and Sharpe (MRS) agar. Plates were incubated at 20C and 30C for 5 days. After incubation, individual colonies were streaked and purified by sub-culturing three times. Once the optimal growth temperature was determined, the strains were routinely sub-cultured on MRS agar at 30C and stored as 10% (v/v) glycerol suspensions at 80C. Following tests for ethanol tolerance and potential to alleviate hangover symptoms, the strains were identified by sequencing the 16S rRNA gene and their whole genomes.