Lactobacillus sakei CECT 9624
Latilactobacillus sakei
Lactobacillus sakei CECT 9624 was isolated from tocosh, Peruvian traditional fermented potatoes, and has been investigated for its high biotechnological potential in the frame of project Microandes that targeted traditional fermented Andean products of vegetal origin.
ENA-FIRST-PUBLIC
2018-06-29T17:02:47Z
ENA-LAST-UPDATE
2018-05-08T12:28:58Z
External Id
SAMEA4648900
INSDC center name
UVEG
INSDC first public
2018-06-29T17:02:47Z
INSDC last update
2018-05-08T12:28:58Z
INSDC status
public
Submitter Id
CECT 9624
collection date
2013
environment (biome)
Temperature variation between day and night. Highlands of Central Peruvian Andes
environment (feature)
Potatoes
environment (material)
Tocosh, potatoes naturally fermented in a well near a water spring
geographic location (country and/or sea)
Peru
geographic location (latitude)
-9.762778
geographic location (longitude)
-76.239722
investigation type
mimarks-survey
miscellaneous environmental package
miscellaneous natural or artificial environment
project name
Whole genome sequencing of Lactobacillus sakei CECT 9624
sample name
CECT 9624
scientific_name
Lactobacillus sakei
sequencing method
Illumina Miseq
strain
CECT 9624