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

Artículo

Autoría

Martino, Gabriela Paula ; Quintana, Ingrid María ; ESPARIZ, MARTIN ; BLANCATO, VICTOR SEBASTIAN ; Nizo, Gabriel Gallina ; Esteban, Luis ; MAGNI, CHRISTIAN

Fecha

2016

Editorial y Lugar de Edición

American Society for Microbiology

Revista

Genome Announcements, vol. 4 (pp. 1-2) - ISSN 2169-8287
American Society for Microbiology

ISSN

2169-8287

Resumen Información suministrada por el agente en SIGEVA

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

CHEESEGENOMEFAECIUMENTEROCOCCUS

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http://hdl.handle.net/11336/53292