Abstract
Clostridium tyrobutyricum is the main microorganism responsible for late blowing defect in cheeses. Here, we present the draft genome sequences of two C. tyrobutyricum strains isolated from a Swiss semihard red-smear cheese. The two draft genomes comprise 3.05 and 3.08 Mbp and contain 3,030 and 3,089 putative coding sequences, respectively.
Highlights
The spore-forming anaerobic bacterium Clostridium tyrobutyricum is the main cause of late blowing defect in hard and semihard cheeses (1)
The growth of C. tyrobutyricum during cheese maturation causes the formation of butyric acid, carbon dioxide, and molecular hydrogen, leading to the loss of the commercial value of the final product (2)
The primary metabolism of C. tyrobutyricum as well as its nutritional requirements are still almost unknown, despite the huge negative economic impact that this microorganism has on the cheese manufacturing industry
Summary
The spore-forming anaerobic bacterium Clostridium tyrobutyricum is the main cause of late blowing defect in hard and semihard cheeses (1). The growth of C. tyrobutyricum during cheese maturation causes the formation of butyric acid, carbon dioxide, and molecular hydrogen, leading to the loss of the commercial value of the final product (2). Only the genomes of a strain used in industrial butyric acid production and a strain isolated from Grana Padano cheese have been sequenced (3, 4).
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