Kimchi samples and genetic code

Perron Lab: New genome announcement

Several new genome sequences of Bacillus subtilis and Bacillus velezensis strains were published by the Perron lab. These beneficial bacteria are important for making of many traditional fermented foods, and these strains in particular were isolated from samples of Kimchee cabbage.

Two Perron lab alums, Tejaswee Neupane, and Rachael Mendoza, are coauthors on this paper, as most of the work was done by them as a part of their senior projects!

Full text: https://mra.asm.org/content/ga/9/23/e00085-20.full.pdf

Citation: Perron, G. G., Neupane, T., & Mendoza, R. A. (2020). Draft Genome Sequences of Bacillus subtilis Strains TNC1 (2019), TNC3 (2019), and TNW1 (2019), as Well as Bacillus velezensis Strains TNC2 (2019) and TNW2 (2019), Isolated from Cabbage Kimchee. Microbiology Resource Announcements, 9(23).

Image source: WIkipedia