Draft Genome Sequence of Lactobacillus casei DPC6800 an Isolate with the Potential to Diversify Flavor in Cheese

摘要

Lactobacillus casei is a nonstarter lactic acid bacterium commonly present in various types of cheeses. It is believed that strains of this species have a significant impact on the development of cheese flavor. The draft genome sequence of L. casei DPC6800, isolated from a semi-hard Dutch cheese, is reported.