A vegetable fermentation facility hosts distinct microbiomes reflecting the production environment

Applied and Environmental Microbiology

Volumn 84, Issue 22, 2018, Pages

  Einson, Jonah E ^a   Rani, Asha ^a   You, Xiaomeng ^a   Rodriguez, Allison A ^b   Randell, Clifton L ^b   Barnaba, Tammy ^b   Mammel, Mark K ^b   Kotewicz, Michael L ^b   Elkins, Christopher A ^b,d   Sela, David A ^a,c  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

^c UNIVERSITY OF MASSACHUSETTS MEDICAL SCHOOL   (United States)

^d NATIONAL CENTER FOR EMERGING AND ZOONOTIC INFECTIOUS DISEASES   (United States)

Author keywords

Fermentation; Food microbiology; Lactic acid bacteria; Microbiology of the built environment; Microbiome; Phylogenetic diversity

Indexed keywords

BACTERIA; FERMENTATION; FOOD SAFETY; HISTORY; LACTIC ACID; RNA; SPOILAGE; THROUGHPUT; VEGETABLES;

BUILT ENVIRONMENT; HIGH-THROUGHPUT SEQUENCING; LACTIC ACID BACTERIA; MICROBIOME; NUTRITIONAL PROPERTIES; PHYLOGENETIC DIVERSITY; PRODUCTION ENVIRONMENTS; SPONTANEOUS FERMENTATION;

FOOD MICROBIOLOGY;

BACTERIUM; BIOGEOGRAPHY; BIOMARKER; COLONIZATION; FERMENTATION; INOCULATION; MICROBIAL ACTIVITY; MICROBIAL COMMUNITY; MICROBIOLOGY; MICROORGANISM; NUTRITIVE VALUE; PHYLOGENETICS; SPECIES DIVERSITY; VEGETABLE;

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; LACTOBACILLACEAE; LEUCONOSTOC;

BACTERIAL DNA;

BACTERIUM; BRASSICA; CLASSIFICATION; DEVICES; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GENETICS; HIGH THROUGHPUT SEQUENCING; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MICROFLORA; VEGETABLE;

BACTERIA; BRASSICA; DNA, BACTERIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; MICROBIOTA; VEGETABLES;

EID: 85055637038     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.01680-18     Document Type: Article

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