Whole-genome sequence of Streptococcus macedonicus strain 33MO, isolated from the curd of Morlacco cheese in the Veneto region (Italy)

Abstract

A genetic characterization of Streptococcus macedonicus is important to better understand the characteristics of this lactic acid bacterium, frequently detected in fermented food bacteria communities. This report presents the draft genome sequence description of strain 33MO, the first publicly available genome sequence of an Italian S. macedonicus isolate.