Starter culture for milk fermentation and flavor development of cheese - Project - Data resources

PRJNA402

Starter culture for milk fermentation and flavor development of cheese
Source: NCBI BioProject (ID PRJNA402)

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Project name: Lacticaseibacillus paracasei ATCC 334

Description: Lactobacillus casei ATCC 334. This strain was isolated from Emmental cheese and will be used for comparative analysis.

Data type: Genome sequencing

Sample scope: Multiisolate

Organization: DOE Joint Genome Institute/Fidelity Systems; US DOE Joint Genome Institute (JGI), The Lactic Acid Bacteria Genome Consortium and Fidelity Systems Inc.

Related RefSeq project: PRJNA57985

Literatures

Release date: 2006-10-13

Last updated: 2003-05-20

Statistics: 2 samples