Science and Technology Production
Article
Authorship
Martino, Gabriela Paula
;
Quintana, Ingrid María
;
ESPARIZ, MARTIN
;
BLANCATO, VICTOR SEBASTIAN
;
Nizo, Gabriel Gallina
;
Esteban, Luis
;
MAGNI, CHRISTIAN
Date
2016
Publishing House and Editing Place
American Society for Microbiology
Magazine
Genome Announcements,
vol. 4
(pp. 1-2)
- ISSN 2169-8287
American Society for Microbiology
American Society for Microbiology
ISSN
2169-8287
Summary
Information provided by the agent in
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.
Key Words
CHEESEGENOMEFAECIUMENTEROCOCCUS
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