Comparative Genomics Provides Insights Into Genetic Diversity of and Potential Implications for Late Blowing Defects in Cheese.

has been recognized as the main cause of late blowing defects (LBD) in cheese leading to considerable economic losses for the dairy industry. Although differences in spoilage ability among strains of this species have been acknowledged, potential links to the genetic diversity and functional traits remain unknown. In the present study, we aimed to investigate and characterize genomic variation, pan-genomic diversity and key traits of by comparing the genomes of 28 strains.

Strain-Dependent Cheese Spoilage Potential of .

, a Gram-positive, anaerobic, spore-forming bacterium, is considered as one of the main causative agents for spoilage of hard and semihard cheeses. Growth of in cheese is critically influenced by ripening temperature and time, pH, salt and lactic acid concentration, moisture and fat content, and the presence of other microorganisms. Previous studies revealed high intraspecies diversity of strains and variable tolerance toward pH, temperatures, and salt concentrations.