Work

Genome Sequence of the Lactic Acid Bacterium Lactococcus lactis subsp. lactis TOMSC161, Isolated from a Nonscalded Curd Pressed Cheese

Year: 2014

Type: article

Abstract: Lactococcus lactis is a lactic acid bacterium used in the production of many fermented foods, such as dairy products. Here, we report the genome sequence of L. lactis subsp. lactis TOMSC161, isolated from nonscalded curd pressed cheese. This genome sequence provides information in relation to dairy environment adaptation.

Source: Genome Announcements

DOI: 10.1128/genomea.01121-14

Authors: H. Velly, P. Renault, A.-L. Abraham, V. Loux, A. Delacroix-Buchet, F. Fonseca, M. Bouix

Institutions: Food Process Engineering and Microbiology, Centre national interprofessionnel de l'économie laitière, AgroParisTech, Microbiologie de l’alimentation au service de la santé, Institut National de la Recherche Agronomique

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: diamond

OpenAlex ID: W2128366182

FWCI: 0.72

Cites: 13

Cited by: 5

Related to: 10