1 results match your criteria: "Génétique Microbienne. Centre de Recherche de Jouy en Josas[Affiliation]"
Complete sequence and comparative genome analysis of the dairy bacterium Streptococcus thermophilus.
Nat Biotechnol
December 2004
Génétique Microbienne. Centre de Recherche de Jouy en Josas, Institut National de la Recherche Agronomique, 78352 Jouy en Josas Cedex, France.
The lactic acid bacterium Streptococcus thermophilus is widely used for the manufacture of yogurt and cheese. This dairy species of major economic importance is phylogenetically close to pathogenic streptococci, raising the possibility that it has a potential for virulence. Here we report the genome sequences of two yogurt strains of S.
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