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

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

Risultato della ricerca: Contributo in rivistaArticolo 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 originaleEnglish
pagine (da-a)1-2
Numero di pagine2
RivistaMicrobiology Resource Announcements
Volume9
DOI
Stato di pubblicazionePubblicato - 2020

Keywords

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

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