Abstract
We report the draft genome sequence of Lactococcus lactis subsp. lactis bv. diacetylactis CRL264, a natural strain isolated from artisanal cheese from northwest Argentina. L. lactis subsp. lactis bv. diacetylactis is one of the most important microorganisms used as starter culture around the world. The CRL264 strain constitutes a model microorganism in the studies on the generation of aroma compounds (diacetyl, acetoin, and 2,3-butanediol) by lactic acid bacteria. Our genome analysis shows similar genetic organization to other available genomes of L. lactis bv. diacetylactis strains.
Highlights
Lactococcus lactis is a mesophilic bacterium widely used in the production of fermented milk products, cheese
L. lactis IL1403 is a plasmid-free strain derived from L. lactis subsp. lactis bv. diacetylactis IL594 (L. diacetylactis) [1] and constitutes a model microorganism, being the first sequenced genome of a lactic acid bacterium [2]
The L. diacetylactis CRL264 strain was initially characterized for its capacity to ferment citrate [3], and it was later extensively characterized in our labs at the biochemical and genetic levels [4,5,6,7,8,9,10,11]
Summary
Lactococcus lactis is a mesophilic bacterium widely used in the production of fermented milk products, cheese. Technological strains are divided into three phenotypes: L. lactis, L. cremoris, and L. diacetylactis. Diacetylactis IL594 (L. diacetylactis) [1] and constitutes a model microorganism, being the first sequenced genome of a lactic acid bacterium [2].
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