title: Draft Genome Sequence of Lactobacillus casei DPC6800, an Isolate with the Potential to Diversify Flavor in Cheese.
abstract: 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.
authors.affiliation: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland School of Microbiology, University College Cork, Cork, Ireland.
authors.forename: Ewelina
authors.initials: E
authors.lastname: Stefanovic
authors.affiliation: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
authors.forename: Aidan
authors.initials: A
authors.lastname: Casey
authors.affiliation: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
authors.forename: Paul
authors.initials: P
authors.lastname: Cotter
authors.affiliation: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
authors.forename: Daniel
authors.initials: D
authors.lastname: Cavanagh
authors.affiliation: School of Microbiology, University College Cork, Cork, Ireland.
authors.forename: Gerald
authors.initials: G
authors.lastname: Fitzgerald
authors.affiliation: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland olivia.mcauliffe@teagasc.ie.
authors.forename: Olivia
authors.initials: O
authors.lastname: McAuliffe