Abstract
ABSTRACTThe lactic acid bacterium Lactococcus lactis is widely used for the fermentation of dairy products. Here, we present the draft genome sequences of 11 L. lactis subsp. cremoris strains isolated from different environments.
Highlights
The lactic acid bacterium Lactococcus lactis is widely used for the fermentation of dairy products
The strains used in this study were grown overnight in 5 ml of GM17 broth at 30°C
After propagation in fresh medium, cells were harvested during exponential growth, and cell pellets were resuspended in a buffer (6.7% sucrose, 1 mM EDTA, 50 mM Tris-HCl [pH 8.0]) and incubated with RNase (0.5 mg/ml) and lysozyme (2 mg/ml) at 37°C for 1 h
Summary
The lactic acid bacterium Lactococcus lactis is widely used for the fermentation of dairy products. The strains used in this study were grown overnight in 5 ml of GM17 broth at 30°C. After propagation in fresh medium, cells were harvested during exponential growth, and cell pellets were resuspended in a buffer (6.7% sucrose, 1 mM EDTA, 50 mM Tris-HCl [pH 8.0]) and incubated with RNase (0.5 mg/ml) and lysozyme (2 mg/ml) at 37°C for 1 h.
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