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

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...

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Detalles Bibliográficos
Autores principales: Martino, Gabriela Paula, Quintana, Ingrid M., Espariz, Martín, Blancato, Victor, Gallina Nizo, Gabriel, Esteban, Luis, Magni, Christian
Lenguaje:Inglés
Publicado: American Society for Microbiology 2021
Materias:
Cheese Production
Enterococcus faecium
Aroma Compounds
Citric Acid
Acceso en línea:http://hdl.handle.net/2133/20111
http://hdl.handle.net/2133/20111
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-20111
record_format dspace
institution Universidad Nacional de Rosario
institution_str I-15
repository_str R-121
collection Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR)
language Inglés
orig_language_str_mv eng
topic Cheese Production
Enterococcus faecium
Aroma Compounds
Citric Acid
spellingShingle Cheese Production
Enterococcus faecium
Aroma Compounds
Citric Acid
Martino, Gabriela Paula
Quintana, Ingrid M.
Espariz, Martín
Blancato, Victor
Gallina Nizo, Gabriel
Esteban, Luis
Magni, Christian
Draft genome sequences of four Enterococcus faecium strains isolated from Argentine cheese
topic_facet Cheese Production
Enterococcus faecium
Aroma Compounds
Citric Acid
description 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 entero-cocci strains based on their pheno- and genotype in order to be used in cheese production.
author Martino, Gabriela Paula
Quintana, Ingrid M.
Espariz, Martín
Blancato, Victor
Gallina Nizo, Gabriel
Esteban, Luis
Magni, Christian
author_facet Martino, Gabriela Paula
Quintana, Ingrid M.
Espariz, Martín
Blancato, Victor
Gallina Nizo, Gabriel
Esteban, Luis
Magni, Christian
author_sort Martino, Gabriela Paula
title Draft genome sequences of four Enterococcus faecium strains isolated from Argentine cheese
title_short Draft genome sequences of four Enterococcus faecium strains isolated from Argentine cheese
title_full Draft genome sequences of four Enterococcus faecium strains isolated from Argentine cheese
title_fullStr Draft genome sequences of four Enterococcus faecium strains isolated from Argentine cheese
title_full_unstemmed Draft genome sequences of four Enterococcus faecium strains isolated from Argentine cheese
title_sort draft genome sequences of four enterococcus faecium strains isolated from argentine cheese
publisher American Society for Microbiology
publishDate 2021
url http://hdl.handle.net/2133/20111
http://hdl.handle.net/2133/20111
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