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Sequencing lactic acid bacteria isolated from cheese

Identifiers: SRA: SRP095591
BioProject: PRJNA355067
Study Type: 
Abstract: The aim of this study was to sequence the two main lactic acid bacteria responsible for flavour formation during cheese ripening

Related SRA data

4 ( 2 samples )
4 (1.8Gbp; 1.1Gb)
Additional objects:
File type count
fastq 4
assembled contigs 2
pacbio_native 2