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

Ewelina Stefanovic; Aidan Casey; Paul Cotter; Daniel Cavanagh; Gerald Fitzgerald; Olivia McAuliffe

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

机译：干酪乳杆菌DPC6800的基因组序列草案，一种具有使奶酪中的风味多样化的潜力的菌株

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摘要

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.

机译：干酪乳杆菌是一种不发酵的乳酸菌，通常存在于各种奶酪中。据信，该种的菌株对干酪风味的发展具有显着影响。据报道，从半硬质荷兰奶酪中分离出的干酪乳杆菌 DPC6800基因组序列草案。 展开▼

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《Genome Announcements》 |2016年第2期|共2页

作者
Ewelina Stefanovic; Aidan Casey; Paul Cotter; Daniel Cavanagh; Gerald Fitzgerald; Olivia McAuliffe;
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中图分类基因工程（遗传工程）;

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1. Draft Genome Sequence of Lactobacillus casei DPC6800, an Isolate with the Potential to Diversify Flavor in Cheese [J] . Ewelina Stefanovic, Aidan Casey, Paul Cotter, Genome Announcements . 2016,第2期

机译：干酪乳杆菌DPC6800的基因组序列草案，一种具有使奶酪中的风味多样化的潜力的菌株

2. Draft Genome Sequences of Two Lactobacillus casei Strains Isolated from Cheddar Cheese and a Fermented Milk Drink [J] . Akhikun Nahar, Anthony L. Baker, John P. Bowman, Genome Announcements . 2017,第44期

机译：从切达干酪和发酵乳饮料中分离出两种干酪乳杆菌菌株的基因组序列草案

3. Draft Genome Sequences of Three Lactobacillus paracasei Strains, Members of the Nonstarter Microbiota of Mature Cheddar Cheese [J] . Ewelina Stefanovic, Gerald Fitzgerald, Olivia McAuliffe Genome Announcements . 2017,第29期

机译：三种干酪干酪乳杆菌菌株的基因组序列草案，成熟切达干酪的非发酵菌群成员

4. Analysis of Main Flavor Substances of Low- and Full-fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process [C] . Ruixiang Zhao, Cuiqing Hu, Shengyang Niu International Conference on Chemical Engineering and Advanced Materials . 2011

机译：乳杆菌嗜酸性嗜酸性肝嗜酸性肝硬化过程中乳杆菌发酵的主要风味物质分析

5. Tryptophan catabolism by Lactobacillus spp.: Biochemistry and implications on flavor development in reduced-fat Cheddar cheese (Lactobacillus casei, Lactobacillus helveticus). [D] . Gummalla, Sanjay. 1998

机译：乳杆菌属的色氨酸分解代谢：低脂切达干酪（干酪乳杆菌，瑞士乳杆菌）的生物化学及其对风味发展的影响。

6. Draft Genome Sequence of Lactobacillus casei DPC6800 an Isolate with the Potential to Diversify Flavor in Cheese [O] . Ewelina Stefanovic, Aidan Casey, Paul Cotter, 2016

机译：干酪乳杆菌DPC6800的基因组序列草案一种具有使奶酪中的风味多样化的潜力的菌株

7. Draft genome sequence of Lactobacillus casei DPC6800, an isolate with the potential to diversify flavor in cheese [O] . Stefanovic Ewelina, Casey Aidan, Cotter Paul D., 2017

机译：干酪乳杆菌DPC6800的基因组序列草案，一种可能使奶酪风味多样化的分离株

1. 干酪乳杆菌抑制大豆奶酪中的金黄色葡萄球菌和枯草芽孢杆菌 [J] . 刘冬梅 ,吴停 ,李理 . 食品与生物技术学报 . 2008,第003期

2. 干酪乳杆菌鼠李糖亚种与肉葡萄球菌在大豆奶酪中的应用研究 [J] . 李理 ,陈则华 ,Naveed Ahmad . 中国酿造 . 2008,第004期

3. 副干酪乳杆菌FM-LP-4菌株在泡菜和酸奶发酵中的应用初探 [J] . 王英 ,施亚萍 ,周剑忠 . 食品工业科技 . 2018,第002期

4. 一种植物乳杆菌对干酪模型成熟中微生物及蛋白质水解的影响 [J] . 莫蓓红 ,赵建 ,苗君莅 . 食品工业科技 . 2012,第007期

5. 高产酯酶菌株的筛选及其在水果风味干酪中的应用研究 [A] . 宋云花 . 2018

1. 一种植物乳杆菌中混入干酪类菌株的检测方法 [P] . 中国专利： CN112813135A . 2021-05-18

2. 一种干酪乳杆菌菌株及其制品在禽类免疫中的应用 [P] . 中国专利： CN101144062B . 2011.11.16

3. METHOD FOR ADJUSTING THE FLAVOR OF YOGURT WITH LACTOBACILLUS CASEI [P] . 外国专利： NL2020932B1 . 2019-01-28

机译：乳杆菌对酸奶风味的调节方法

4. METHOD FOR ADJUSTING THE FLAVOR OF YOGURT WITH LACTOBACILLUS CASEI [P] . 外国专利： NL2020932A . 2018-07-16

机译：乳杆菌对酸奶风味的调节方法

5. STRAIN OF BACTERIA LACTOBACILLUS CASEI SSP. RHAMNOSUS, USED IN PRODUCTION OF STARTER CULTURES FOR SOLID AND SEMISOLID RENNET CHEESES [P] . 外国专利： UA85149C2 . 2008-12-25

机译：干酪乳杆菌干酪的SSP菌株。鼠李糖，用于生产固体和半固体丁香干酪的起子培养

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

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