Streptococcus thermophilus strain:KLDS3.1012 Genome sequencing and assembly. Streptococcus thermophilus strain:KLDS3.1012

To make the yoghurt, streptococcus thermophilus is considered as one of the most important bacteria for a long history. Currently manufacturers would be more likely to choose the direct-vat-set cultures. S. themophilus KLDS3.1012 was isolated from traditional sour milk in Inner Mongolia of China. Our previous study determined the growth property of this strain, and used skim milk culture for the high density cultivation, collected the bacteria through centrifugalization, and prepared direct-vat-set cultures after the freeze drying. S. themophilus KLDS3.1012 was proved to be superior for its performances, such as the strong capacity of acid production, quick speed of growth, high cell density, high viscosity of the yoghurt and so on, and it was proper to be used to prepare the DVS culture.