Complete Genome Sequences of Lactobacillus curvatus KG6, L. curvatus MRS6, and Lactobacillus sakei FAM18311, Isolated from Fermented Meat Products

Christoph Jans; Sandra Lagler; Christophe Lacroix; Leo Meile; Marc J A Stevens

doi:10.1128/genomeA.00915-17

Complete Genome Sequences of Lactobacillus curvatus KG6, L. curvatus MRS6, and Lactobacillus sakei FAM18311, Isolated from Fermented Meat Products

Genome Announc. 2017 Sep 21;5(38):e00915-17. doi: 10.1128/genomeA.00915-17.

Authors

Christoph Jans¹, Sandra Lagler², Christophe Lacroix², Leo Meile², Marc J A Stevens²

Affiliations

¹ Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland christoph.jans@hest.ethz.ch.
² Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland.

Abstract

The genomes of Lactobacillus curvatus KG6, L. curvatus MRS6, and Lactobacillus sakei FAM18311 were sequenced and assembled using PacBio single-molecule real-time (SMRT) technology. The strains were isolated from Swiss fermented meat products. Circular chromosomes were of 1.98 Mbp (KG6), 2.11 Mbp (MRS6), and 1.95 Mbp (FAM18311), with a G+C content of 41.3 to 42.0%.