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Whole-Genome Sequence of the Cheese Isolate Streptococcus macedonicus 679
Konstantinos Papadimitriou1, Eleni Mavrogonatou2, Alexander Bolotin3
1Department of Food Science and Human Nutrition, Laboratory of Dairy Research, Agricultural University of Athens, Athens, Greece kpapadimitriou@aua.gr pierre.renault@jouy.inra.fr.
Genome Announcements
|September 24, 2016
Summary
The safety of Streptococcus macedonicus, a bacterium found in fermented foods, is not yet fully understood. This study sequences strain 679 from French cheese to aid in safety assessments.
Area of Science:
- Microbiology
- Food Science
- Genomics
Background:
- Streptococcus macedonicus is commonly found in artisanal fermented foods, particularly dairy products.
- The safety profile of S. macedonicus requires further investigation for its use in food production.
Purpose of the Study:
- To present the whole-genome sequence of Streptococcus macedonicus strain 679.
- To provide genomic data for assessing the safety of S. macedonicus in fermented foods.
Main Methods:
- Whole-genome sequencing of Streptococcus macedonicus strain 679.
- Isolation of the strain from a French uncooked semihard cheese.
Main Results:
- The complete genome sequence of S. macedonicus strain 679 has been determined.
- Genomic data is now available for further safety evaluations.
Conclusions:
- The availability of the S. macedonicus 679 genome sequence is a crucial step towards establishing its safety.
- This genomic resource will support future research on the role and safety of S. macedonicus in the food chain.
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