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Sequencing reveals genes related to probiotic properties and stress tolerance in a lactic acid bacterium, suggesting applications in food industries.
Sequencing of the Lacticaseibacillus rhamnosus NS2301G1 strain isolated from kimchi revealed a 2,968,519 bp circular chromosome with a 46.74% GC content; in addition, genes linked to probiotic properties, stress tolerance, and carbohydrate metabolism were identified, highlighting the strain's potential application in the biotechnology and food industries.
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Kim et al. (2025) studied this question.
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