We announce the draft genome sequence of Clostridium tyrobutyricum strain DIVETGP. This strain was isolated from cow's milk used for Grana Padano cheese production. The genome was obtained using Illumina HiSeq technology and comprises 45 contigs for 3,018,999\ua0bp, with a G+C content of 30.8%
Lactobacillus helveticus is a lactic acid bacterium used traditionally in the dairy industry, especi...
Lactococcus lactis has been used for millennia as a starter organism in the production of many ferme...
We present the draft genome sequences of Clostridium gasigenes strains CM001 and CM004. The genomes ...
We announce the draft genome sequence of Clostridium tyrobutyricum strain DIVETGP. This strain was i...
We announce the draft genome sequence of Clostridium tyrobutyricum strain DIVETGP. This strain was i...
Clostridium tyrobutyricum is considered the main agent of late-blowing defect in the production of h...
Late blowing is still a significant problem in hard cheeses, including Grana Padano (GP), a DOP Ital...
Late blowing is a defect of semi-hard and hard cheeses induced by butyric clostridia that, through t...
Item does not contain fulltextThe lactic acid bacterium Streptococcus thermophilus is widely used fo...
Clostridium algidicarnis causes blown-pack spoilage of vacuum-packed meat. Here, we report the draft...
International audienceClostridium tyrobutyricum is the main bacterial species leading to the late bl...
The environment of hard cheese encourages bacterial synergies and competitions along the ripening p...
Clostridium tyrobutyricum is the main bacterial species leading to the late blowing defect, a major ...
Lactobacillus helveticus is a lactic acid bacterium widely used in cheese-making and for the product...
Lactobacillus casei is a nonstarter lactic acid bacterium commonly present in various types of chees...
Lactobacillus helveticus is a lactic acid bacterium used traditionally in the dairy industry, especi...
Lactococcus lactis has been used for millennia as a starter organism in the production of many ferme...
We present the draft genome sequences of Clostridium gasigenes strains CM001 and CM004. The genomes ...
We announce the draft genome sequence of Clostridium tyrobutyricum strain DIVETGP. This strain was i...
We announce the draft genome sequence of Clostridium tyrobutyricum strain DIVETGP. This strain was i...
Clostridium tyrobutyricum is considered the main agent of late-blowing defect in the production of h...
Late blowing is still a significant problem in hard cheeses, including Grana Padano (GP), a DOP Ital...
Late blowing is a defect of semi-hard and hard cheeses induced by butyric clostridia that, through t...
Item does not contain fulltextThe lactic acid bacterium Streptococcus thermophilus is widely used fo...
Clostridium algidicarnis causes blown-pack spoilage of vacuum-packed meat. Here, we report the draft...
International audienceClostridium tyrobutyricum is the main bacterial species leading to the late bl...
The environment of hard cheese encourages bacterial synergies and competitions along the ripening p...
Clostridium tyrobutyricum is the main bacterial species leading to the late blowing defect, a major ...
Lactobacillus helveticus is a lactic acid bacterium widely used in cheese-making and for the product...
Lactobacillus casei is a nonstarter lactic acid bacterium commonly present in various types of chees...
Lactobacillus helveticus is a lactic acid bacterium used traditionally in the dairy industry, especi...
Lactococcus lactis has been used for millennia as a starter organism in the production of many ferme...
We present the draft genome sequences of Clostridium gasigenes strains CM001 and CM004. The genomes ...