is a lactic acid bacterium used traditionally in the dairy industry, especially in the manufacture of cheeses. We present here the 2,141,841-bp draft genome sequence of strain ATCC 12046, a potential starter strain for improving cheese production.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5814494 | PMC |
| http://dx.doi.org/10.1128/genomeA.01595-17 | DOI Listing |
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