Comparative genomics of eight Lactobacillus buchneri strains isolated from food spoilage.

ABSTRACT: BACKGROUND:Lactobacillus buchneri is a lactic acid bacterium frequently associated with food bioprocessing and fermentation and has been found to be either beneficial or detrimental to industrial food processes depending on the application. The ability to metabolize lactic acid into acetic acid and 1,2-propandiol makes L. buchneri invaluable to the ensiling process, however, this metabolic activity leads to spoilage in other applications, and is especially damaging to the cucumber fermentation industry. This study aims to augment our genomic understanding of L. buchneri in order to make better use of the species in a wide range of applicable industrial settings. RESULTS:Whole-genome sequencing (WGS) was performed on seven phenotypically diverse strains isolated from spoiled, fermented cucu

SUBMITTER: Nethery MA 

PROVIDER: S-EPMC6881996 | biostudies-literature | 2019 Nov

REPOSITORIES: biostudies-literature