Whole genome sequence of Limosilactobacillus and Enteroccocus strains isolated from natural fermented cow's milk in the Orenburg region, Russia.
Naturally Fermented Dairy Products are local products prepared using raw milk through spontaneous fermentation, characterized by a rich microbial diversity of viable bacteria, which contributes significantly to the taste, aroma, texture, color and nutritional properties, and also increases the shelf life of the product without refrigeration.
The goal of the study was whole-genome sequencing and phenotypic characterization of Limosilactobacillus and Enteroccocus strains to obtain stable consortia with desired properties.
This work reports the sequencing of the genomes of lactic acid bacteria isolated from various samples of naturally fermented dairy products that can be used as starter cultures. Less...