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Draft Genome Sequence of Lactobacillus helveticus Lh 23, Isolated from Natural Whey Starter
Gaia Bertani1, Daniela Bassi2,3, Claudia Cortimiglia2,3
1Department of Food and Drug, University of Parma, Parma, Italy gaia.bertani@studenti.unipr.it.
Microbiology Resource Announcements
|September 11, 2020
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.

