Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

Campylobacter helveticus

ABSTRACT: Campylobacter helveticus Genome sequencing and assembly

PROVIDER: PRJNA541328 | ENA |

REPOSITORIES: ENA

ACCESS DATA

Json Xml

Dataset's files

Source:

			Action	DRS
		Other
	SRR10248242_1.fastq.gz	Fastqsanger.gz
	SRR10248242_2.fastq.gz	Fastqsanger.gz
	SRR10248243_1.fastq.gz	Fastqsanger.gz
	SRR10248243_2.fastq.gz	Fastqsanger.gz

Items per page:

1 - 5 of 17

Similar Datasets

Campylobacter helveticus

Project description:Campylobacter helveticus Genome sequencing and assembly

| PRJNA439323 | ENA

Campylobacter helveticus

Project description:Campylobacter helveticus overview

| PRJNA66933 | ENA

Campylobacter helveticus CCUG 30566

Project description:Campylobacter helveticus CCUG 30566 Genome sequencing project

| PRJNA66791 | ENA

Campylobacter helveticus strain:ATCC 51209

Project description:Campylobacter helveticus strain:ATCC 51209 Genome sequencing and assembly

| PRJNA284977 | ENA

Campylobacter helveticus strain:ATCC 51209

Project description:Campylobacter helveticus strain:ATCC 51209 Genome sequencing

| PRJNA245579 | ENA

Genome heterogeneity in Lactobacillus helveticus: Rethinking a “niche specialist”*

Project description:Lactobacillus helveticus is a rod-shaped lactic acid bacterium that is widely used in the manufacture of fermented dairy foods and for production of bioactive peptides from milk proteins. Although L. helveticus is commonly associated with milk environments, phylogenetic studies show it is closely related to an intestinal species, Lactobacillus acidophilus, which has been shown to impart probiotic health benefits to humans. This relationship has fueled a prevailing hypothesis that L. helveticus is a highly specialized derivative of L. acidophilus which has adapted to acidified whey. However, L. helveticus has also been sporadically recovered from non-dairy environments, which argues the species may not be as highly specialized as is widely believed. This study employed genome sequence analysis and comparative genome hybridizations to investigate genomic diversity among L. helveticus strains collected from cheese, whey, and whiskey malt, as well as commercial cultures used in manufacture of cheese or bioactive dairy foods. Results revealed considerable variability in gene content between some L. helveticus strains, and indicated the species should not be viewed as a strict dairy-niche specialist. In addition, comparative genomic analyses provided new insight on several industrially and ecologically important attributes of L. helveticus that may facilitate commercial strain selection.

2013-08-16 | GSE23660 | GEO