Complete Genome Sequence of Lactobacillus paracasei EG9, a Strain Accelerating Free Amino Acid Production during Cheese Ripening-Reference-Cited by-同舟云学术

Complete Genome Sequence of Lactobacillus paracasei EG9, a Strain Accelerating Free Amino Acid Production during Cheese Ripening

Published:2018-07-05 Issue:27 Volume:6 Page:
ISSN:2169-8287
Container-title:Genome Announcements
language:en
Short-container-title:Genome Announc

Author:

Asahina Yui¹²,Shiroma Akino³^ORCID,Nakano Kazuma³^ORCID,Tamotsu Hinako³,Ashimine Noriko³,Shinzato Misuzu³,Minami Maiko³,Shimoji Makiko³,Nakanishi Tetsuhiro³,Ohki Shun³,Teruya Kuniko³,Satou Kazuhito³,Kobayashi Miho²,Hagi Tatsuro²,Moriya Naoko²,Suzuki Chise²^ORCID,Tajima Atsushi¹,Nomura Masaru²,Hirano Takashi³

Affiliation:

1. Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan

2. Institute of Livestock and Grassland Science, NARO, Tsukuba, Ibaraki, Japan

3. Okinawa Institute of Advanced Sciences, Uruma, Okinawa, Japan

Abstract

Lactobacillus paracasei EG9 is a strain isolated from well-ripened cheese and accelerates free amino acid production during cheese ripening. Its complete genome sequence was determined using the PacBio RS II platform, revealing a single circular chromosome of 2,927,257 bp, a G+C content of 46.59%, and three plasmids.

Publisher

American Society for Microbiology

Subject

Genetics,Molecular Biology

Link

https://journals.asm.org/doi/pdf/10.1128/genomeA.00627-18

Reference13 articles.

1. Comparative genomic and metabolic analysis of three Lactobacillus paracasei cheese isolates reveals considerable genomic differences in strains from the same niche

2. Recent advances in cheese microbiology

3. Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening

4. Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening

5. The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar

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2. Expression profiles of milk proteolysis-related genes in Lactobacillus paracasei EG9, a non-starter lactic acid bacterial strain, during Gouda-type cheese ripening;International Dairy Journal;2020-11