Draft Genome Sequence of Lactobacillus fermentum BFE 6620, a Potential Starter Culture for African Vegetable Foods, Isolated from Fermented Cassava

Eliud N Wafula; Erik Brinks; Biserka Becker; Melanie Huch; Bernhard Trierweiler; Julius M Mathara; Folarin A Oguntoyinbo; Gyu-Sung Cho; Charles M A P Franz

doi:10.1128/genomeA.00801-17

Draft Genome Sequence of Lactobacillus fermentum BFE 6620, a Potential Starter Culture for African Vegetable Foods, Isolated from Fermented Cassava

Genome Announc. 2017 Aug 17;5(33):e00801-17. doi: 10.1128/genomeA.00801-17.

Authors

Affiliations

¹ Department of Safety and Quality of Fruit and Vegetables, Federal Research Institute of Nutrition and Food, Kiel, Germany.
² Department of Microbiology and Biotechnology of the Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Kiel, Germany.
³ Jomo Kenyatta University of Agriculture and Technology, Food Science and Technology, Nairobi, Kenya.
⁴ Department of Microbiology, Faculty of Science, University of Lagos, Akoka, Lagos, Nigeria.
⁵ Department of Microbiology and Biotechnology of the Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Kiel, Germany gyusung.cho@mri.bund.de.

Abstract

We report the draft genome sequence of Lactobacillus fermentum BFE 6620 from fermented cassava used as a potential starter culture for African vegetable fermentation. Sequence analysis showed the assembled genome size to be 1,982,893 bp, encoding a predicted total of 2,003 protein-coding genes, 14 rRNAs, 54 tRNAs, and 3 noncoding RNAs (ncRNAs).