Draft Genome Sequence of Lactobacillus casei DPC6800, an Isolate with the Potential to Diversify Flavor in Cheese.

Ewelina Stefanovic,Daniel Cavanagh,Paul Cotter,Olivia Mcauliffe,Aidan Casey,Gerald Fitzgerald

doi:10.1128/genomea.00063-16

Abstract

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.

Highlights

Lactobacillus casei is a nonstarter lactic acid bacterium commonly present in various types of cheeses
Lactobacillus casei is a member of the lactic acid bacteria, a group of Gram-positive, facultatively anaerobic and fastidious bacteria with many biotechnological and health-related applications [1]
Bacterial DNA from strain DPC6800 was extracted, and singleend sequencing was performed on a Roche 454 FLX sequencer housed in the Teagasc Sequencing Centre (Moorepark, Fermoy, Cork, Ireland) using standard protocols from the manufacturer (Roche Diagnostics Ltd., West Sussex, United Kingdom)

Summary

Introduction

Lactobacillus casei is a nonstarter lactic acid bacterium commonly present in various types of cheeses. Strains of the L. casei species show extraordinary niche adaptability and have been found in various habitats, such as milk and dairy products, plant materials, and in the human and animal gastrointestinal tracts [1, 2]. This organism forms part of the nonstarter microbial flora, which has a prominent role during cheese ripening in the development of specific flavor and aroma compounds [3] through the breakdown of numerous substrates, such as amino acids, fatty acids, and carbohydrates, during cheese production and ripening [4].

Results

Conclusion