Cargando…

Draft Genome Sequence of Corynebacterium variabile Mu292, Isolated from Munster, a French Smear-Ripened Cheese

Here, we report the draft genome sequence of Corynebacterium variabile Mu292, which was originally isolated from the surface of Munster, a French smear-ripened cheese. This genome investigation will improve our knowledge on the molecular determinants potentially involved in the adaptation of this st...

Descripción completa

Detalles Bibliográficos
Autores principales:	Dugat-Bony, Eric, Sarthou, Anne-Sophie, Loux, Valentin, Vidal, Marie, Bonnarme, Pascal, Irlinger, Françoise, Layec, Séverine
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/PMC4956445/ https://www.ncbi.nlm.nih.gov/pubmed/27445372 http://dx.doi.org/10.1128/genomeA.00669-16

Ejemplares similares

Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation
por: Schröder, Jasmin, et al.
Publicado: (2011)

Comparative genomic analysis of Brevibacterium strains: insights into key genetic determinants involved in adaptation to the cheese habitat
por: Pham, Nguyen-Phuong, et al.
Publicado: (2017)

Investigation of the Activity of the Microorganisms in a Reblochon-Style Cheese by Metatranscriptomic Analysis
por: Monnet, Christophe, et al.
Publicado: (2016)

Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses
por: Dugat-Bony, Eric, et al.
Publicado: (2015)

Virulent Phages Isolated from a Smear-Ripened Cheese Are Also Detected in Reservoirs of the Cheese Factory
por: Paillet, Thomas, et al.
Publicado: (2022)

Draft Genome Sequence of Lactobacillus delbrueckii subsp. bulgaricus CFL1, a Lactic Acid Bacterium Isolated from French Handcrafted Fermented Milk
por: Meneghel, Julie, et al.
Publicado: (2016)

Phenotypic and Genetic Characterization of the Cheese Ripening Yeast Geotrichum candidum
por: Perkins, Vincent, et al.
Publicado: (2020)

The role of the surface smear microbiome in the development of defective smear on surface-ripened red-smear cheese
por: Ritschard, Jasmine S., et al.
Publicado: (2018)

Modeling the growth of Listeria monocytogenes on the surface of smear- or mold-ripened cheese
por: Schvartzman, M. Sol, et al.
Publicado: (2014)

High Prevalence of Enterobacterales in the Smear of Surface-Ripened Cheese with Contribution to Organoleptic Properties
por: Ritschard, Jasmine S., et al.
Publicado: (2022)

Bioconversion of Gibberellin Fermentation Residue into Feed Supplement and Organic Fertilizer Employing Housefly (Musca domestica L.) Assisted by Corynebacterium variabile
por: Yang, Sen, et al.
Publicado: (2015)

Mobilome of Brevibacterium aurantiacum Sheds Light on Its Genetic Diversity and Its Adaptation to Smear-Ripened Cheeses
por: Levesque, Sébastien, et al.
Publicado: (2019)

Ein herzliches Wiedersehen in Münster!: Nachlese zur 105. Jahrestagung der DGP in Münster
por: Zeller, B.
Publicado: (2022)

Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of Debaryomyces hansenii, Brevibacterium aurantiacum, and Hafnia alvei
por: Pham, Nguyen-Phuong, et al.
Publicado: (2019)

Moderna teoria delle funzioni di variabile reale
por: Vitali, Giuseppe, et al.
Publicado: (1951)

Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia
por: Ben-Harb, Salma, et al.
Publicado: (2022)

The Arthrobacter arilaitensis Re117 Genome Sequence Reveals Its Genetic Adaptation to the Surface of Cheese
por: Monnet, Christophe, et al.
Publicado: (2010)

Die Zukunft des Stadtschlosses Münster
Publicado: (2006)

ALICE TRD radiators produced in Munster
Publicado: (2003)

Elementi di analisi complessa: funzioni di una variabile
por: Presilla, Carlo
Publicado: (2014)

Elementi di analisi complessa: funzioni di una variabile
por: Presilla, Carlo
Publicado: (2011)

Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months
por: D’Incecco, Paolo, et al.
Publicado: (2020)

Analysis of Microbiota Persistence in Quebec’s Terroir Cheese Using a Metabarcoding Approach
por: Raymond-Fleury, Annick, et al.
Publicado: (2022)

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation
por: Molfetta, Mariagrazia, et al.
Publicado: (2022)

Chemical Communication between the Endophytic Fungus Paraconiothyrium Variabile and the Phytopathogen Fusarium oxysporum
por: Combès, Audrey, et al.
Publicado: (2012)

Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese
por: Martins, José M., et al.
Publicado: (2015)

A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese
por: Palyvou-Gianna, Elpiniki, et al.
Publicado: (2021)

Detection and Viability of Lactococcus lactis throughout Cheese Ripening
por: Ruggirello, Marianna, et al.
Publicado: (2014)

Some Properties of Fresh and Ripened Traditional Akcakatik Cheese
por: Bedia, Şimşek, et al.
Publicado: (2018)

Evolution during Three Ripening Stages of Évora Cheese
por: P. Carvalho, Graça, et al.
Publicado: (2020)

Artisan minas cheese of Serro: proteolysis during ripening
por: Carneiro, Juliana de Oliveira, et al.
Publicado: (2020)

The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures
por: Kliks, Jarosław, et al.
Publicado: (2022)

Characterizing the microbiota of wooden boards used for cheese ripening
por: Wadhawan, K., et al.
Publicado: (2021)

Microbial Succession in the Cheese Ripening Process—Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment
por: Korena, Kristyna, et al.
Publicado: (2023)

The Discovery of the Venetian Blind Effect: A Translation of Münster (1941)
por: Larkin, Edward T., et al.
Publicado: (2017)

Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening
por: Álvarez Ramos, Lucibel, et al.
Publicado: (2022)

Monitoring cheese ripening by single-sided nuclear magnetic resonance
por: Kharbanda, Y., et al.
Publicado: (2023)

Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
por: Jung, Ho-Jung, et al.
Publicado: (2013)

The University Münster model surgery system for orthognathic surgery - The digital update
por: Stamm, Thomas, et al.
Publicado: (2021)

Mu-driven transposition of recombinant mini-Mu unit DNA in the Corynebacterium glutamicum chromosome
por: Gorshkova, Natalya V., et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_d299g0sro2rbkb8bjcspnsa58k