Open AccessDraft Genome Sequence of Lactobacillus helveticus Lh 23, Isolated from Natural Whey Starter
Author(s) -
Gaia Bertani,
Daniela Bassi,
Claudia Cortimiglia,
Monica Gatti,
Pier Sandro Cocconcelli,
Erasmo Neviani
Publication year - 2020
Publication title -
microbiology resource announcements
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.383
H-Index - 35
ISSN - 2576-098X
DOI - 10.1128/mra.00488-20
Subject(s) - lactobacillus helveticus , starter , food science , lactobacillus , lactic acid , thermophile , biology , fermentation starter , bacteria , chemistry , fermentation , genetics
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.