Genome Sequence of the Lactic Acid Bacterium Lactococcus lactis subsp. lactis TOMSC161, Isolated from a Nonscalded Curd Pressed Cheese

H Velly; P Renault; A-L Abraham; V Loux; A Delacroix-Buchet; F Fonseca; M Bouix

doi:10.1128/genomeA.01121-14

Genome Sequence of the Lactic Acid Bacterium Lactococcus lactis subsp. lactis TOMSC161, Isolated from a Nonscalded Curd Pressed Cheese

Genome Announc. 2014 Nov 6;2(6):e01121-14. doi: 10.1128/genomeA.01121-14.

Authors

H Velly, P Renault¹, A-L Abraham, V Loux², A Delacroix-Buchet, F Fonseca³, M Bouix³

Affiliations

¹ pierre.renault@jouy.inra.fr.
² INRA, UR 1077 Mathématique, Informatique et Génome (MIG), Domaine de Vilvert, Jouy-en-Josas, France.
³ INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), Thiverval-Grignon, France.

Abstract

Lactococcus lactis is a lactic acid bacterium used in the production of many fermented foods, such as dairy products. Here, we report the genome sequence of L. lactis subsp. lactis TOMSC161, isolated from nonscalded curd pressed cheese. This genome sequence provides information in relation to dairy environment adaptation.