Lactobacillus casei is a nonstarter lactic acid bacterium commonly present in various types of cheeses. It is believed that strains of this species have a significant impact on the development of cheese flavor. The draft genome sequence of L. casei DPC6800, isolated from a semi-hard Dutch cheese, is reported.
Stefanovic, E., Casey, A., Cotter, P., Cavanagh, D., Fitzgerald, G., & McAuliffe, O. (2016). Draft genome sequence of Lactobacillus casei DPC6800, an isolate with the potential to diversify flavor in cheese. Genome Announcements, 4(2). https://doi.org/10.1128/genomeA.00063-16