Artículo

Draft genome sequences of four Enterococcus faecium strains isolated from Argentine cheese

Martino, Gabriela PaulaIcon ; Quintana, Ingrid MaríaIcon ; Espariz, MartinIcon ; Blancato, Victor SebastianIcon ; Nizo, Gabriel Gallina; Esteban, Luis; Magni, ChristianIcon
Fecha de publicación: 02/2016
Editorial: American Society for Microbiology
Revista: Genome Announcements
ISSN: 2169-8287
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:

Resumen

We report the draft genome sequences of four Enterococcus faecium strains isolated from Argentine regional cheeses. These strains were selected based on their technological properties, i.e., their ability to produce aroma compounds (diacetyl, acetoin, and 2,3-butanediol) from citrate. The goal of our study is to provide further genetic evidence for the rational selection of enterococci strains based on their pheno- and genotype in order to be used in cheese production.
Palabras clave: Enterococcus , Faecium , Genome , Cheese
 
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/53292
DOI: https://dx.doi.org/10.1128/genomeA.01576-15
URL: https://mra.asm.org/content/4/1/e01576-15
Colecciones
Articulos(IBR)
Articulos de INST.DE BIOLOGIA MOLECULAR Y CELULAR DE ROSARIO
Citación
Martino, Gabriela Paula; Quintana, Ingrid María; Espariz, Martin; Blancato, Victor Sebastian; Nizo, Gabriel Gallina; et al.; Draft genome sequences of four Enterococcus faecium strains isolated from Argentine cheese; American Society for Microbiology; Genome Announcements; 4; 1; 2-2016; 1-2
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