Draft Genome Sequence of
Lactobacillus casei
DPC6800, an Isolate with the Potential to Diversify Flavor in Cheese
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Lactobacillus casei is a nonstarter lactic acid bacterium commonly present in various types of cheeses. It is believed that strains of this species have a significant impact on the development of cheese flavor. The draft genome sequence of L. casei DPC6800, isolated from a semi-hard Dutch cheese, is reported.
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