Comparative genomics of eight Lactobacillus buchneri strains isolated from food spoilage

Abstract Background Lactobacillus buchneri is a lactic acid bacterium frequently associated with food bioprocessing and fermentation and has been found to be either beneficial or detrimental to industrial food processes depending on the application. The ability to metabolize lactic acid into acetic...

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Autori principali:	Matthew A. Nethery, Emily DeCrescenzo Henriksen, Katheryne V. Daughtry, Suzanne D. Johanningsmeier, Rodolphe Barrangou
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	BMC 2019-11-01
Serie:	BMC Genomics
Soggetti:	Lactobacillus buchneri Comparative genomics Lactic acid bacteria CRISPR-Cas systems Fermentation Spoilage
Accesso online:	http://link.springer.com/article/10.1186/s12864-019-6274-0
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