Abstract
Lactobacillus helveticus is a thermophilic lactic acid bacterium that is widely employed as a starter culture for manufacturing several Swiss and Italian hard-cooked cheeses. The sequencing of L. helveticus Lh 23, which consists of 2,100,230 bp with a GC content of 36.5%, reveals industrially useful traits and interesting metabolic pathways.
Highlights
Lactobacillus helveticus is a thermophilic lactic acid bacterium that is widely employed as a starter culture for manufacturing several Swiss and Italian hard-cooked cheeses
Lactobacillus helveticus is a homofermentative, thermophilic lactic acid bacterium that plays a role as a natural dairy starter in the production of several Swiss and Italian hard-cooked cheeses due to different technological traits encoded in its chromosome [1, 2]
We report the genome sequencing of L. helveticus Lh 23, a strain that was isolated from natural whey starter (NWS) used in the production of Grana Padano, a protected denomination of origin (PDO) Italian cheese [3]
Summary
Lactobacillus helveticus is a thermophilic lactic acid bacterium that is widely employed as a starter culture for manufacturing several Swiss and Italian hard-cooked cheeses. The sequencing of L. helveticus Lh 23, which consists of 2,100,230 bp with a GC content of 36.5%, reveals industrially useful traits and interesting metabolic pathways.
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