Draft Genome Sequence of Lactobacillus helveticus Lh 23, Isolated from Natural Whey Starter

Gaia Bertani; Daniela Bassi; Claudia Cortimiglia; Monica Gatti; Pier Sandro Cocconcelli; Erasmo Neviani

doi:10.1128/MRA.00488-20

Draft Genome Sequence of Lactobacillus helveticus Lh 23, Isolated from Natural Whey Starter

Microbiol Resour Announc. 2020 Sep 10;9(37):e00488-20. doi: 10.1128/MRA.00488-20.

Authors

Gaia Bertani¹, Daniela Bassi^{2

3}, Claudia Cortimiglia^{2

3}, Monica Gatti⁴, Pier Sandro Cocconcelli^{2

3}, Erasmo Neviani⁴

Affiliations

¹ Department of Food and Drug, University of Parma, Parma, Italy gaia.bertani@studenti.unipr.it.
² DISTAS, Università Cattolica del Sacro Cuore, Piacenza, Italy.
³ Biotechnology Research Centre, Cremona, Italy.
⁴ Department of Food and Drug, University of Parma, Parma, Italy.

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.