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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » Research » Publications at this Location » Publication #391156
Research Project: Improved Vegetable Processing Methods to Reduce Environmental Impact, Enhance Product Quality and Reduce Food Waste

Location: Food Science and Market Quality and Handling Research Unit

Title: Genome sequences for Levilactobacillus brevis autochthonous to commercial cucumber fermentations

Author
item Page, Clinton
item CARTER-OGDEN, RUBY - North Carolina State University
item LEE, ALICE - North Carolina State University
item Perez Diaz, Ilenys

Submitted to: Microbiology Resource Announcements
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/23/2022
Publication Date: 5/1/2022
Citation: Page, C.A., Carter-Ogden, R., Lee, A.M., Perez Diaz, I.M. 2022. Genome sequences for Levilactobacillus brevis autochthonous to commercial cucumber fermentations. Microbiology Resource Announcements. 11(5):e00029-22. https://doi.org/10.1128/mra.00029-22.
DOI: https://doi.org/10.1128/mra.00029-22

Interpretive Summary: This short publication announces the availability of 11 genome sequences of the industrially relevant lactic acid bacterium, Levilactobacillus brevis. Such bacterial clones were isolated from commercial cucumber fermentations and will be exploited as starter or adjunct cultures for pickling.

Technical Abstract: We report the whole-genome sequences, along with annotations, of 11 Levilactobacillus brevis isolates from commercial cucumber fermentations performed in North Carolina (n = 9) and Minnesota (n = 2), USA.