Lactic acid bacteria are valuable in the production of fermented foods and as sources of antimicrobial peptides (e.g., bacteriocins). The genomes of six lactic acid bacteria, isolated from artisanal cheeses, having biosynthetic gene clusters encoding antimicrobial compounds are reported. The six strains belong to the genera Lacticaseibacillus , Lactococcus , Leuconostoc , and Enterococcus .
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Gephart et al. (2024) studied this question.
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