Whole Genome Sequencing of Levilactobacillus brevis Isolated from a Fermented Milk Product
This project reports the whole genome sequencing of Levilactobacillus brevis isolated from a fermented milk product. The study aims to characterize the genetic composition of this lactic acid bacterium, which plays an important role in dairy fermentation and food preservation. High-throughput sequencing was performed to generate genome data for functional annotation and identification of genes associated with metabolism, stress tolerance, and probiotic potential. The resulting genomic information will contribute to understanding strain-specific traits, microbial adaptation to dairy environments, and its potential applications in food biotechnology and industrial fermentation processes.