Draft Genome Sequence of Lactobacillus helveticus Lh 23, Isolated from Natural Whey Starter | Zendy

Gaia Bertani | Zendy; Daniela Bassi | Zendy; Claudia Cortimiglia | Zendy; Monica Gatti | Zendy; Pier Sandro Cocconcelli | Zendy; Erasmo Neviani | Zendy

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Draft 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.

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