Draft Genome Sequences of Four Enterococcus faecium Strains Isolated from Argentine Cheese

We report the draft genome sequences of four Enterococcus faecium strains isolated from Argentine regional cheeses. These strains were selected based on their technological properties, i.e., their ability to produce aroma compounds (diacetyl, acetoin, and 2,3-butanediol) from citrate. The goal of ou...

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Detalles Bibliográficos
Autores principales: Martino, Gabriela P., Quintana, Ingrid M., Espariz, Martín, Blancato, Victor S., Gallina Nizo, Gabriel, Esteban, Luis, Magni, Christian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2016
Materias:
Prokaryotes
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4742676/
https://www.ncbi.nlm.nih.gov/pubmed/26847907
http://dx.doi.org/10.1128/genomeA.01576-15
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author Martino, Gabriela P.
Quintana, Ingrid M.
Espariz, Martín
Blancato, Victor S.
Gallina Nizo, Gabriel
Esteban, Luis
Magni, Christian
author_facet Martino, Gabriela P.
Quintana, Ingrid M.
Espariz, Martín
Blancato, Victor S.
Gallina Nizo, Gabriel
Esteban, Luis
Magni, Christian
author_sort Martino, Gabriela P.
collection PubMed
description We report the draft genome sequences of four Enterococcus faecium strains isolated from Argentine regional cheeses. These strains were selected based on their technological properties, i.e., their ability to produce aroma compounds (diacetyl, acetoin, and 2,3-butanediol) from citrate. The goal of our study is to provide further genetic evidence for the rational selection of enterococci strains based on their pheno- and genotype in order to be used in cheese production.
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spelling pubmed-47426762016-02-12 Draft Genome Sequences of Four Enterococcus faecium Strains Isolated from Argentine Cheese Martino, Gabriela P. Quintana, Ingrid M. Espariz, Martín Blancato, Victor S. Gallina Nizo, Gabriel Esteban, Luis Magni, Christian Genome Announc Prokaryotes We report the draft genome sequences of four Enterococcus faecium strains isolated from Argentine regional cheeses. These strains were selected based on their technological properties, i.e., their ability to produce aroma compounds (diacetyl, acetoin, and 2,3-butanediol) from citrate. The goal of our study is to provide further genetic evidence for the rational selection of enterococci strains based on their pheno- and genotype in order to be used in cheese production. American Society for Microbiology 2016-02-04 /pmc/articles/PMC4742676/ /pubmed/26847907 http://dx.doi.org/10.1128/genomeA.01576-15 Text en Copyright © 2016 Martino 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
Martino, Gabriela P.
Quintana, Ingrid M.
Espariz, Martín
Blancato, Victor S.
Gallina Nizo, Gabriel
Esteban, Luis
Magni, Christian
Draft Genome Sequences of Four Enterococcus faecium Strains Isolated from Argentine Cheese
title Draft Genome Sequences of Four Enterococcus faecium Strains Isolated from Argentine Cheese
title_full Draft Genome Sequences of Four Enterococcus faecium Strains Isolated from Argentine Cheese
title_fullStr Draft Genome Sequences of Four Enterococcus faecium Strains Isolated from Argentine Cheese
title_full_unstemmed Draft Genome Sequences of Four Enterococcus faecium Strains Isolated from Argentine Cheese
title_short Draft Genome Sequences of Four Enterococcus faecium Strains Isolated from Argentine Cheese
title_sort draft genome sequences of four enterococcus faecium strains isolated from argentine cheese
topic Prokaryotes
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4742676/
https://www.ncbi.nlm.nih.gov/pubmed/26847907
http://dx.doi.org/10.1128/genomeA.01576-15
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