Lactobacillus helveticus is a thermophilic lactic acid bacterium that is widely employed as a starter culture for manufacturing several Swiss and Italian hard-cooked cheeses. The sequencing of L. helveticus Lh 23, which consists of 2,100,230 bp with a GC content of 36.5%, reveals industrially useful traits and interesting metabolic pathways.
Draft genome sequence of lactobacillus helveticus Lh 23, isolated from natural whey starter / Bertani, G.; Bassi, D.; Cortimiglia, C.; Gatti, M.; Cocconcelli, P. S.; Neviani, E.. - In: MICROBIOLOGY RESOURCE ANNOUNCEMENTS. - ISSN 2576-098X. - 9:37(2020). [10.1128/MRA.00488-20]
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