Genome comparison and physiological characterization of eight Streptococcus thermophilus strains isolated from Italian dairy products

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• 作者：Veronica Vendramin^a ; Laura Treu^a ; ^b ; Stefano Campanaro^c ; Angiolella Lombardi^a ; Viviana Corich^a ; ^{viviana.corich@unipd.it} ; Alessio Giacomini^a
• 关键词：Dairy products ; Streptoccocus thermophilus ; Bacterial biodiversity ; Genome comparison
• 刊名：Food Microbiology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：63
• 期：Complete
• 页码：47-57
• 全文大小：2136 K
• 卷排序：63

文摘

Genome comparison of all S. thermophilus strains publicly available was performed. Weak correlation between genome evolution and geographical origin was found. Extracellular polymeric substances and bacteriocin sequences are present but phenotypes were not detected. Acidification kinetics were highly variable among strains isolated in Italy. Technological implications of S. thermophilus genomic diversity was evaluated.