title: Whole-Genome Sequence of the Cheese Isolate Streptococcus macedonicus 679.
abstract: It is well recognized that Streptococcus macedonicus can populate artisanal fermented foods, especially those of dairy origin. However, the safety of S. macedonicus remains to be established. Here, we present the whole-genome sequence of strain 679, which was isolated from a French uncooked semihard cheese made with cow milk.
authors.affiliation: Department of Food Science and Human Nutrition, Laboratory of Dairy Research, Agricultural University of Athens, Athens, Greece kpapadimitriou@aua.gr pierre.renault@jouy.inra.fr.
authors.forename: Konstantinos
authors.initials: K
authors.lastname: Papadimitriou
authors.affiliation: Laboratory of Cell Proliferation and Ageing, Institute of Biosciences and Applications, National Centre for Scientific Research "Demokritos", Athens, Greece.
authors.forename: Eleni
authors.initials: E
authors.lastname: Mavrogonatou
authors.affiliation: Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France.
authors.forename: Alexander
authors.initials: A
authors.lastname: Bolotin
authors.affiliation: Department of Food Science and Human Nutrition, Laboratory of Dairy Research, Agricultural University of Athens, Athens, Greece.
authors.forename: Effie
authors.initials: E
authors.lastname: Tsakalidou
authors.affiliation: Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France kpapadimitriou@aua.gr pierre.renault@jouy.inra.fr.
authors.forename: Pierre
authors.initials: P
authors.lastname: Renault