从天然乳清发酵剂中分离得到的瑞士乳杆菌Lh 23的基因组序列草图
Draft Genome Sequence of Lactobacillus helveticus Lh 23, Isolated from Natural Whey Starter.
作者信息
Bertani Gaia, Bassi Daniela, Cortimiglia Claudia, Gatti Monica, Cocconcelli Pier Sandro, Neviani Erasmo
机构信息
Department of Food and Drug, University of Parma, Parma, Italy
DISTAS, Università Cattolica del Sacro Cuore, Piacenza, Italy.
出版信息
Microbiol Resour Announc. 2020 Sep 10;9(37):e00488-20. doi: 10.1128/MRA.00488-20.
Abstract
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 Lh 23, which consists of 2,100,230 bp with a GC content of 36.5%, reveals industrially useful traits and interesting metabolic pathways.
摘要
是一种嗜热乳酸菌，被广泛用作生产几种瑞士和意大利硬煮奶酪的发酵剂。Lh 23的测序结果显示，其长度为2,100,230 bp，GC含量为36.5%，揭示了具有工业用途的特性和有趣的代谢途径。
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