Genome Sequence of the Lactic Acid Bacterium Lactococcus lactis subsp. lactis TOMSC161, Isolated from a Nonscalded Curd Pressed Cheese

Lactococcus lactis is a lactic acid bacterium used in the production of many fermented foods, such as dairy products. Here, we report the genome sequence of L. lactis subsp. lactis TOMSC161, isolated from nonscalded curd pressed cheese. This genome sequence provides information in relation to dairy...

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Detalles Bibliográficos
Autores principales: Velly, H., Renault, P., Abraham, A.-L., Loux, V., Delacroix-Buchet, A., Fonseca, F., Bouix, M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2014
Materias:
Prokaryotes
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4223455/
https://www.ncbi.nlm.nih.gov/pubmed/25377704
http://dx.doi.org/10.1128/genomeA.01121-14
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author Velly, H.
Renault, P.
Abraham, A.-L.
Loux, V.
Delacroix-Buchet, A.
Fonseca, F.
Bouix, M.
author_facet Velly, H.
Renault, P.
Abraham, A.-L.
Loux, V.
Delacroix-Buchet, A.
Fonseca, F.
Bouix, M.
author_sort Velly, H.
collection PubMed
description Lactococcus lactis is a lactic acid bacterium used in the production of many fermented foods, such as dairy products. Here, we report the genome sequence of L. lactis subsp. lactis TOMSC161, isolated from nonscalded curd pressed cheese. This genome sequence provides information in relation to dairy environment adaptation.
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spelling pubmed-42234552014-11-10 Genome Sequence of the Lactic Acid Bacterium Lactococcus lactis subsp. lactis TOMSC161, Isolated from a Nonscalded Curd Pressed Cheese Velly, H. Renault, P. Abraham, A.-L. Loux, V. Delacroix-Buchet, A. Fonseca, F. Bouix, M. Genome Announc Prokaryotes Lactococcus lactis is a lactic acid bacterium used in the production of many fermented foods, such as dairy products. Here, we report the genome sequence of L. lactis subsp. lactis TOMSC161, isolated from nonscalded curd pressed cheese. This genome sequence provides information in relation to dairy environment adaptation. American Society for Microbiology 2014-11-06 /pmc/articles/PMC4223455/ /pubmed/25377704 http://dx.doi.org/10.1128/genomeA.01121-14 Text en Copyright © 2014 Velly et al. http://creativecommons.org/licenses/by/3.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/) .
spellingShingle Prokaryotes
Velly, H.
Renault, P.
Abraham, A.-L.
Loux, V.
Delacroix-Buchet, A.
Fonseca, F.
Bouix, M.
Genome Sequence of the Lactic Acid Bacterium Lactococcus lactis subsp. lactis TOMSC161, Isolated from a Nonscalded Curd Pressed Cheese
title Genome Sequence of the Lactic Acid Bacterium Lactococcus lactis subsp. lactis TOMSC161, Isolated from a Nonscalded Curd Pressed Cheese
title_full Genome Sequence of the Lactic Acid Bacterium Lactococcus lactis subsp. lactis TOMSC161, Isolated from a Nonscalded Curd Pressed Cheese
title_fullStr Genome Sequence of the Lactic Acid Bacterium Lactococcus lactis subsp. lactis TOMSC161, Isolated from a Nonscalded Curd Pressed Cheese
title_full_unstemmed Genome Sequence of the Lactic Acid Bacterium Lactococcus lactis subsp. lactis TOMSC161, Isolated from a Nonscalded Curd Pressed Cheese
title_short Genome Sequence of the Lactic Acid Bacterium Lactococcus lactis subsp. lactis TOMSC161, Isolated from a Nonscalded Curd Pressed Cheese
title_sort genome sequence of the lactic acid bacterium lactococcus lactis subsp. lactis tomsc161, isolated from a nonscalded curd pressed cheese
topic Prokaryotes
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4223455/
https://www.ncbi.nlm.nih.gov/pubmed/25377704
http://dx.doi.org/10.1128/genomeA.01121-14
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