Abstract
Clostridium tyrobutyricum is considered the main agent of late-blowing defect in the production of hard cheese. Here, we described the draft genome sequences and annotation of C. tyrobutyricum strain UC7086, which was isolated from Grana Padano cheese with blowing defect, and C. tyrobutyricum DSM 2637 type strain in a comparative study.
Highlights
Clostridium tyrobutyricum is considered the main agent of late-blowing defect in the production of hard cheese
Quality-filtered reads were assembled using the Velvet software [9], and contig sequences were annotated in the RAST server [10]
A 3,064,215-bp assembly was obtained for C. tyrobutyricum UC7086, consisting of a total of 110 contigs and with a mean GϩC content of 31%
Summary
Clostridium tyrobutyricum is considered the main agent of late-blowing defect in the production of hard cheese. Butyric clostridia are spore-forming anaerobic bacteria affecting the dairy industry by causing late-blowing defect, a particular kind of food spoilage in hard and semihard cheeses, such as Grana Padano, Parmigiano Reggiano, Emmental, and Gouda [1,2,3,4,5,6]. A deeper investigation of its metabolic pathways and adaptation mechanisms can help to understand its negative and positive effects in food production and industrial applications.
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