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Draft Genome Sequence of Lactobacillus casei DPC6800, an Isolate with the Potential to Diversify Flavor in Cheese
Ewelina Stefanovic1, Aidan Casey2, Paul Cotter2
1Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland School of Microbiology, University College Cork, Cork, Ireland.
Genome Announcements
|March 5, 2016
Abstract:
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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