A strain isolated from artisanal São Jorge cheese that produced bacteriocin-like inhibitory substances was identified as Lactococcus garvieae . The genome consists of a draft assembly of 2,068,957 bp with 38.34% GC content. Genomic analysis revealed genes related to garvieacin Q production, providing insight into the strain’s potential antimicrobial properties.
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Silva et al. (2026) studied this question.
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