2021-03-102021-03-102016-02-042169-8287http://hdl.handle.net/2133/20111We 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.application/pdf1-2engopenAccessCheese ProductionEnterococcus faeciumAroma CompoundsCitric AcidDraft genome sequences of four Enterococcus faecium strains isolated from Argentine cheeseUniversidad Nacional de RosarioMartino, Gabriela PaulaQuintana, Ingrid M.Espariz, MartÃnBlancato, VictorGallina Nizo, GabrielEsteban, LuisMagni, ChristianAttribution 3.0 Unported (CC BY 3.0)