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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 #408843
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: Annotated whole-genome sequences of fermentative and spoilage associated bacilli and proteobacteria autochthonous to commercial cucumber fermentation

Author
item PAGE, CLINTON
item Simpson, Sheron
item Perez Diaz, Ilenys
item Rivers, Adam

Submitted to: Microbiology Resource Announcements
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/4/2024
Publication Date: 2/1/2024
Citation: Page, C.A., Simpson, S.A., Perez Diaz, I.M., Rivers, A.R. 2024. Annotated whole-genome sequences of fermentative and spoilage associated bacilli and proteobacteria autochthonous to commercial cucumber fermentation. Microbiology Resource Announcements. 13. Article e00926-23. https://doi.org/10.1128/mra.00926-23.
DOI: https://doi.org/10.1128/mra.00926-23

Interpretive Summary: This publication announces the availability of 37 new genome sequences of bacteria isolated from commercial cucumber fermentations to the scientific community. The 37 bacterial isolates include candidates for starter cultures, bacteria associated with spoilage of fermented cucumbers and enteric bacteria capable of inducing bloater defect in pickles. Because the genome sequences that are released via this publication are of the best quality they can be used to perform numerous comparative analysis to reveal the uniqueness and commonality with bacteria of the same species isolated from other habitats to elucidate physiological features that can be exploited for the benefit of consumers and the environment.

Technical Abstract: We report 36 whole-genome sequences, along with annotations, of fermentative (n = 12) and spoilage associated (n = 6) lactic acid bacteria, Lysinibacillus (n = 3), Streptococcus (n = 1), and Proteobacteria (n = 14) isolated from commercial cucumber fermentations. Fifty-three percent of the genome sequence assemblies consist of 1–4 contigs, and the remainder have fewer than 16.