Lactic acid bacteria (LAB) participate in fermentation processes and have probiotic potential. The genomes of three LAB strains, Lacticaseibacillus rhamnosus cek-R1, Lacticaseibacillus paracasei subsp. paracasei cek-R2, and Lentilactobacillus otakiensis cek-R3, isolated from a beetroot product, were characterized. The results contribute to our understanding of the beneficial properties of LAB.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8759371 | PMC |
| http://dx.doi.org/10.1128/MRA.00921-21 | DOI Listing |
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