ENAapplication/xmlftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR104/021/SRR10439321/SRR10439321_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR104/023/SRR10439323/SRR10439323_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR104/022/SRR10439322/SRR10439322_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR104/020/SRR10439320/SRR10439320_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR104/024/SRR10439324/SRR10439324_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR104/022/SRR10439322/SRR10439322_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR104/023/SRR10439323/SRR10439323_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR104/020/SRR10439320/SRR10439320_1.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR104/024/SRR10439324/SRR10439324_2.fastq.gzftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR104/021/SRR10439321/SRR10439321_2.fastq.gzprimaryOK200GenomicsVTT Technical Research Centre of Finlandhttps://www.ebi.ac.uk/ena/browser/view/PRJNA587400Lachancea fermentatixref:EuropePMC:PMC7191199Four Lachancea fermentati strains, isolated from different kombucha cultures ('SCOBY'), were compared in their suitability for production of low-alcohol beer.ENAZygosaccharomyces fermentati.Zygosaccharomyces fermentati.falseLachancea fermentatiSequencing of Lachancea fermentati isolated from kombucha2025-09-242020-01-03PRJNA5874004955