Draft genome sequences of four Enterococcus faecium strains isolated from Argentine cheese
Fecha
2016-02-04
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American Society for Microbiology
Resumen
Descripción
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.
Palabras clave
Cheese Production, Enterococcus faecium, Aroma Compounds, Citric Acid