Whole-genome sequences of fermentative and spoilage-associated lactic acid bacteria, Lysinibacillus capsici and a Serratia marcescens isolated from commercial cucumber fermentations

Clinton A Page; Sheron Simpson; Carol B M D'Souza; Ilenys M Pérez-Díaz; Adam R Rivers

doi:10.1128/mra.00910-24

Whole-genome sequences of fermentative and spoilage-associated lactic acid bacteria, Lysinibacillus capsici and a Serratia marcescens isolated from commercial cucumber fermentations

Microbiol Resour Announc. 2024 Nov 22:e0091024. doi: 10.1128/mra.00910-24. Online ahead of print.

Authors

Clinton A Page¹, Sheron Simpson², Carol B M D'Souza¹, Ilenys M Pérez-Díaz¹, Adam R Rivers²

Affiliations

¹ USDA-Agricultural Research Service, Food Science and Market Quality and Handling Research Unit, Raleigh, North Carolina, USA.
² USDA-Agricultural Research Service, Genomics and Bioinformatics Research Unit, Stoneville, Mississippi, USA.

PMID: 39576126
DOI: 10.1128/mra.00910-24

Abstract

We report the annotated, whole-genome sequences of 16 bacteria isolated from commercial cucumber fermentations. The collection consists of nine fermentative and two spoilage-associated lactic acid bacteria, four Lysinibacillus strains, and a Serratia marcescens. Half the genome assemblies have fewer than 10 contigs, and the remainder have fewer than 30.

Keywords: Lactobacilli; fermentation; food microbiology.