Compilation of a Whole Genome Sequence for Lactobacillus casei ATCC
Principal Investigators: Jeffery R. Broadbent, Utah State University
Co-Investigators: Dennis Welker, Utah State University
Flavorful cheese ahs premium value as food or a food ingredient, and flavor development requires lactic acid bacteria (LAB). While starter LAB have the greatest influence on flavor, adventitious (non-starter) LAB (which are primarily Lactobacillus casei) can also modify and accelerate cheese flavor development. As a result, the cheese industry now uses a variety of lactobacilli, including Lb. casei, as flavor enhancing adjunct cultures to intensify and accelerate cheese flavor development. Our group is involved in a project with the U.S. Department of Energy’s Joint Genome Institute to determine a draft-quality (gapped) genome sequence for Lb. casei ATCC334. This project will facilitate completion (gap closure) of the Lb. casei genome sequence and provide industry and academia with fundamental information required to predictably enhance or intensity flavor development in a variety of bacterial-ripened cheeses.