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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: Whole-genome sequencing and annotation of Pediococcus ethanolidurans and Pediococcus pentosaceous isolates from commercial cucumber fermentation

Author
item Page, Clinton
item Perez Diaz, Ilenys

Submitted to: Microbiology Resource Announcements
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/30/2023
Publication Date: 4/26/2023
Citation: Page, C.A., Perez Diaz, I.M. 2023. Whole-genome sequencing and annotation of Pediococcus ethanolidurans and Pediococcus pentosaceous isolates from commercial cucumber fermentation. Microbiology Resource Announcements. 12(5):e00050-23. https://doi.org/10.1128/mra.00050-23.
DOI: https://doi.org/10.1128/mra.00050-23

Interpretive Summary: This short publication announces the availability of five genome sequences of the industrially relevant lactic acid bacterium, Pediococcus ethanolidurans and Pediococcus pentosaceous. 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 five Pediococcus ethanolidurans and three Pediococcus pentosaceus isolates from commercial cucumber fermentations performed in North Carolina (n'='3) and Minnesota (n'='5), USA.