Draft genome sequence of lactobacillus helveticus Lh 23, isolated from natural whey starter

Gaia Bertani; Daniela Bassi; Claudia Cortimiglia; Monica Gatti; Pier Sandro Cocconcelli; Erasmo Neviani

doi:10.1128/MRA.00488-20

Draft genome sequence of lactobacillus helveticus Lh 23, isolated from natural whey starter

Gaia Bertani, Daniela Bassi, Claudia Cortimiglia, Monica Gatti, Pier Sandro Cocconcelli, Erasmo Neviani

University of Parma

Risultato della ricerca: Contributo in rivista › Articolo in rivista

Abstract

Lactobacillus helveticus is a thermophilic lactic acid bacterium that is widely employed as a starter culture for manufacturing several Swiss and Italian hard-cooked cheeses. The sequencing of L. helveticus Lh 23, which consists of 2,100,230 bp with a GC content of 36.5%, reveals industrially useful traits and interesting metabolic pathways.

Lingua originale	English
pagine (da-a)	1-2
Numero di pagine	2
Rivista	Microbiology Resource Announcements
Volume	9
DOI	https://doi.org/10.1128/MRA.00488-20
Stato di pubblicazione	Pubblicato - 2020

Keywords

Grana Padano cheese
Lactobacillus helveticus
draft genome
metabolic pathways
natural whey
starter

Accesso al documento

10.1128/MRA.00488-20

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abstract = "Lactobacillus helveticus is a thermophilic lactic acid bacterium that is widely employed as a starter culture for manufacturing several Swiss and Italian hard-cooked cheeses. The sequencing of L. helveticus Lh 23, which consists of 2,100,230 bp with a GC content of 36.5%, reveals industrially useful traits and interesting metabolic pathways.",

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author = "Gaia Bertani and Daniela Bassi and Claudia Cortimiglia and Monica Gatti and Cocconcelli, {Pier Sandro} and Erasmo Neviani",

year = "2020",

doi = "10.1128/MRA.00488-20",

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T1 - Draft genome sequence of lactobacillus helveticus Lh 23, isolated from natural whey starter

AU - Bertani, Gaia

AU - Bassi, Daniela

AU - Cortimiglia, Claudia

AU - Gatti, Monica

AU - Cocconcelli, Pier Sandro

AU - Neviani, Erasmo

PY - 2020

Y1 - 2020

N2 - Lactobacillus helveticus is a thermophilic lactic acid bacterium that is widely employed as a starter culture for manufacturing several Swiss and Italian hard-cooked cheeses. The sequencing of L. helveticus Lh 23, which consists of 2,100,230 bp with a GC content of 36.5%, reveals industrially useful traits and interesting metabolic pathways.

AB - Lactobacillus helveticus is a thermophilic lactic acid bacterium that is widely employed as a starter culture for manufacturing several Swiss and Italian hard-cooked cheeses. The sequencing of L. helveticus Lh 23, which consists of 2,100,230 bp with a GC content of 36.5%, reveals industrially useful traits and interesting metabolic pathways.

KW - Grana Padano cheese

KW - Lactobacillus helveticus

KW - draft genome

KW - metabolic pathways

KW - natural whey

KW - starter

KW - Grana Padano cheese

KW - Lactobacillus helveticus

KW - draft genome

KW - metabolic pathways

KW - natural whey

KW - starter

UR - http://hdl.handle.net/10807/166058

U2 - 10.1128/MRA.00488-20

DO - 10.1128/MRA.00488-20

M3 - Article

SN - 2576-098X

VL - 9

SP - 1

EP - 2

JO - Microbiology Resource Announcements

JF - Microbiology Resource Announcements

ER -

Draft genome sequence of lactobacillus helveticus Lh 23, isolated from natural whey starter

Abstract

Keywords

Accesso al documento

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