Draft Genome Sequence of Lactobacillus casei DPC6800, an Isolate with the Potential to Diversify Flavor in Cheese

Lactobacillus casei is a nonstarter lactic acid bacterium commonly present in various types of cheeses. It is believed that strains of this species have a significant impact on the development of cheese flavor. The draft genome sequence of L. casei DPC6800, isolated from a semi-hard Dutch cheese, is...

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Detalles Bibliográficos
Autores principales: Stefanovic, Ewelina, Casey, Aidan, Cotter, Paul, Cavanagh, Daniel, Fitzgerald, Gerald, McAuliffe, Olivia
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/PMC4777756/
https://www.ncbi.nlm.nih.gov/pubmed/26941145
http://dx.doi.org/10.1128/genomeA.00063-16
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author Stefanovic, Ewelina
Casey, Aidan
Cotter, Paul
Cavanagh, Daniel
Fitzgerald, Gerald
McAuliffe, Olivia
author_facet Stefanovic, Ewelina
Casey, Aidan
Cotter, Paul
Cavanagh, Daniel
Fitzgerald, Gerald
McAuliffe, Olivia
author_sort Stefanovic, Ewelina
collection PubMed
description Lactobacillus casei is a nonstarter lactic acid bacterium commonly present in various types of cheeses. It is believed that strains of this species have a significant impact on the development of cheese flavor. The draft genome sequence of L. casei DPC6800, isolated from a semi-hard Dutch cheese, is reported.
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spelling pubmed-47777562016-03-22 Draft Genome Sequence of Lactobacillus casei DPC6800, an Isolate with the Potential to Diversify Flavor in Cheese Stefanovic, Ewelina Casey, Aidan Cotter, Paul Cavanagh, Daniel Fitzgerald, Gerald McAuliffe, Olivia Genome Announc Prokaryotes Lactobacillus casei is a nonstarter lactic acid bacterium commonly present in various types of cheeses. It is believed that strains of this species have a significant impact on the development of cheese flavor. The draft genome sequence of L. casei DPC6800, isolated from a semi-hard Dutch cheese, is reported. American Society for Microbiology 2016-03-03 /pmc/articles/PMC4777756/ /pubmed/26941145 http://dx.doi.org/10.1128/genomeA.00063-16 Text en Copyright © 2016 Stefanovic et al. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International license (http://creativecommons.org/licenses/by/4.0/) .
spellingShingle Prokaryotes
Stefanovic, Ewelina
Casey, Aidan
Cotter, Paul
Cavanagh, Daniel
Fitzgerald, Gerald
McAuliffe, Olivia
Draft Genome Sequence of Lactobacillus casei DPC6800, an Isolate with the Potential to Diversify Flavor in Cheese
title Draft Genome Sequence of Lactobacillus casei DPC6800, an Isolate with the Potential to Diversify Flavor in Cheese
title_full Draft Genome Sequence of Lactobacillus casei DPC6800, an Isolate with the Potential to Diversify Flavor in Cheese
title_fullStr Draft Genome Sequence of Lactobacillus casei DPC6800, an Isolate with the Potential to Diversify Flavor in Cheese
title_full_unstemmed Draft Genome Sequence of Lactobacillus casei DPC6800, an Isolate with the Potential to Diversify Flavor in Cheese
title_short Draft Genome Sequence of Lactobacillus casei DPC6800, an Isolate with the Potential to Diversify Flavor in Cheese
title_sort draft genome sequence of lactobacillus casei dpc6800, an isolate with the potential to diversify flavor in cheese
topic Prokaryotes
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4777756/
https://www.ncbi.nlm.nih.gov/pubmed/26941145
http://dx.doi.org/10.1128/genomeA.00063-16
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