Whole-Genome Sequencing of Lentibacillus sp. Strain JNUCC-1, Isolated from Fermented Anchovy Sauce (Myeolchi Aekjeot)

Abstract

Lentibacillus sp. strain JNUCC-1 was isolated from Korean traditionally fermented anchovy sauce. The 16S rRNA sequence of JNUCC-1 showed 95.2% and 95.1% similarity to Lentibacillus populi WD4L-1 T and Virgibacillus siamensis MS3-4 T , respectively, indicating that it is a novel species. The whole-genome sequence, which contains 3,687,469 bp and 3,833 genes in 3 contigs, is reported.Citation Byun H-D, Hyun C-G. 2020. Wholegenome sequencing of Lentibacillus sp. strain JNUCC-1, isolated from fermented anchovy sauce (myeolchi aekjeot). Microbiol Resour