Draft genome sequence of Streptococcus thermophilus C106, a dairy isolate from an artisanal cheese produced in the countryside of Ireland

Genome Announcements

Volumn 3, Issue 6, 2015, Pages

  Wels, Michiel ^b   Serrano, L Mariela ^a   Eibrink, Beerd Jan ^d   Backus, Lennart ^c   Bongers, Roger S ^b   Vriesendorp, Bastienne ^b   Siezen, Roland J ^d   van Hijum, Sacha A F T ^b,c   Meijer, Wilco C ^a  

^a CSK FOOD ENRICHMENT   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

^c RADBOUD UNIVERSITY MEDICAL CENTER   (Netherlands)

^d Microbial Bioinformatics ^*  (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85009477152     PISSN: None     EISSN: 21698287     Source Type: Journal    
DOI: 10.1128/genomeA.01377-15     Document Type: Article

References (2)

1. Smid EJ, KleerebezemM. 2014. Production of aroma compounds in lactic fermentations. Annu Rev Food Sci Technol 5:313-326. http://dx.doi.org/10.1146/annurev-food-030713-092339.
2. Aziz RK, Bartels D, Best AA, DeJongh M, Disz T, Edwards RA, Formsma K, Gerdes S, Glass EM, Kubal M, Meyer F, Olsen GJ, Olson R, Osterman AL, Overbeek RA, McNeil LK, Paarmann D, Paczian T, Parrello B, Pusch GD, Reich C, Stevens R, Vassieva O, Vonstein V, Wilke A, Zagnitko O. 2008 The RAST server: Rapid Annotations using Subsystems Technology. BMC Genomics 9:75. http://dx.doi.org/10.1186/1471-2164-9-75.