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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Principais autores:	Matthew A. Nethery, Emily DeCrescenzo Henriksen, Katheryne V. Daughtry, Suzanne D. Johanningsmeier, Rodolphe Barrangou
Formato:	Artigo
Idioma:	Inglês
Publicado em:	BMC 2019-11-01
coleção:	BMC Genomics
Assuntos:	Lactobacillus buchneri Comparative genomics Lactic acid bacteria CRISPR-Cas systems Fermentation Spoilage
Acesso em linha:	http://link.springer.com/article/10.1186/s12864-019-6274-0
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