Draft Genome Sequences of 12 Leuconostoc carnosum Strains Isolated from Cooked Ham Packaged in a Modified Atmosphere and from Fresh Sausages

Francesco Candeliere; Stefano Raimondi; Gloria Spampinato; Moon Yue Feng Tay; Alberto Amaretti; Joergen Schlundt; Maddalena Rossi

doi:10.1128/MRA.01247-19

Draft Genome Sequences of 12 Leuconostoc carnosum Strains Isolated from Cooked Ham Packaged in a Modified Atmosphere and from Fresh Sausages

Microbiol Resour Announc. 2020 Jan 9;9(2):e01247-19. doi: 10.1128/MRA.01247-19.

Authors

Francesco Candeliere¹, Stefano Raimondi¹, Gloria Spampinato¹, Moon Yue Feng Tay^{2

3}, Alberto Amaretti^{1

4}, Joergen Schlundt^{2

3}, Maddalena Rossi^{5

4}

Affiliations

¹ Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy.
² Nanyang Technological University Food Technology Centre (NAFTEC), Singapore.
³ School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore.
⁴ BIOGEST-SITEIA, University of Modena and Reggio Emilia, Modena, Italy.
⁵ Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy maddalena.rossi@unimore.it.

Abstract

Leuconostoc carnosum is a lactic acid bacterium that preferentially colonizes meat. In this work, we present the draft genome sequences of 12 Leuconostoc carnosum strains isolated from modified-atmosphere-packaged cooked ham and fresh sausages. Three strains harbor bacteriocin genes.