Whole-Genome Sequences of Three Streptococcus macedonicus Strains Isolated from Italian Cheeses in the Veneto Region

We report here the genome sequences of three Streptococcus macedonicus strains isolated from different cheeses in the Veneto region of Italy. The presented data aim at increasing the scarce genomic information available for this species, which is frequently encountered in fermented foods and appears...

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Detalles Bibliográficos
Autores principales: Treu, Laura, de Diego-Díaz, Beatriz, Papadimitriou, Konstantinos, Tsakalidou, Effie, Giacomini, Alessio, Corich, Viviana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2017
Materias:
Prokaryotes
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5730673/
https://www.ncbi.nlm.nih.gov/pubmed/29242223
http://dx.doi.org/10.1128/genomeA.01358-17
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author Treu, Laura
de Diego-Díaz, Beatriz
Papadimitriou, Konstantinos
Tsakalidou, Effie
Giacomini, Alessio
Corich, Viviana
author_facet Treu, Laura
de Diego-Díaz, Beatriz
Papadimitriou, Konstantinos
Tsakalidou, Effie
Giacomini, Alessio
Corich, Viviana
author_sort Treu, Laura
collection PubMed
description We report here the genome sequences of three Streptococcus macedonicus strains isolated from different cheeses in the Veneto region of Italy. The presented data aim at increasing the scarce genomic information available for this species, which is frequently encountered in fermented foods and appears to be a promising technological microorganism.
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spelling pubmed-57306732017-12-15 Whole-Genome Sequences of Three Streptococcus macedonicus Strains Isolated from Italian Cheeses in the Veneto Region Treu, Laura de Diego-Díaz, Beatriz Papadimitriou, Konstantinos Tsakalidou, Effie Giacomini, Alessio Corich, Viviana Genome Announc Prokaryotes We report here the genome sequences of three Streptococcus macedonicus strains isolated from different cheeses in the Veneto region of Italy. The presented data aim at increasing the scarce genomic information available for this species, which is frequently encountered in fermented foods and appears to be a promising technological microorganism. American Society for Microbiology 2017-12-14 /pmc/articles/PMC5730673/ /pubmed/29242223 http://dx.doi.org/10.1128/genomeA.01358-17 Text en Copyright © 2017 Treu et al. https://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 (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Prokaryotes
Treu, Laura
de Diego-Díaz, Beatriz
Papadimitriou, Konstantinos
Tsakalidou, Effie
Giacomini, Alessio
Corich, Viviana
Whole-Genome Sequences of Three Streptococcus macedonicus Strains Isolated from Italian Cheeses in the Veneto Region
title Whole-Genome Sequences of Three Streptococcus macedonicus Strains Isolated from Italian Cheeses in the Veneto Region
title_full Whole-Genome Sequences of Three Streptococcus macedonicus Strains Isolated from Italian Cheeses in the Veneto Region
title_fullStr Whole-Genome Sequences of Three Streptococcus macedonicus Strains Isolated from Italian Cheeses in the Veneto Region
title_full_unstemmed Whole-Genome Sequences of Three Streptococcus macedonicus Strains Isolated from Italian Cheeses in the Veneto Region
title_short Whole-Genome Sequences of Three Streptococcus macedonicus Strains Isolated from Italian Cheeses in the Veneto Region
title_sort whole-genome sequences of three streptococcus macedonicus strains isolated from italian cheeses in the veneto region
topic Prokaryotes
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5730673/
https://www.ncbi.nlm.nih.gov/pubmed/29242223
http://dx.doi.org/10.1128/genomeA.01358-17
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