Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance

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• 作者：I.M. Pé ; rez-Dí ; az^a ; ^{Ilenys.Perez-Diaz@ars.usda.gov} ; J. Hayes^a ; E. Medina^b ; ^c ; K. Anekella^b ; K. Daughtry^b ; S. Dieck^b ; M. Levi^b ; R. Price^b ; N. Butz^d ; Z. Lu^e ; M.A. Azcarate-Peril^d
• 关键词：Cucumber fermentation ; Microbiota ; Genome comparative analysis ; Lactobacillus pentosus ; Lactobacillus plantarum ; Dominance
• 刊名：Food Microbiology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：63
• 期：Complete
• 页码：217-227
• 全文大小：1918 K
• 卷排序：63

文摘

Lactobacillus pentosus prevails in commercial cucumber fermentations. L. plantarum, L. brevis, Weissella, P. ethanolidurans, Leuconostoc and Lactococcus are also present in cucumber fermentations. L. pentosus and L. plantarum have genomic features that are comparatively advantageous for dominance in cucumber fermentations.