A Vegetable Fermentation Facility Hosts Distinct Microbiomes Reflecting the Production Environment

DOI: 10.1128/AEM.01680-18

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^aDepartment of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
^bCommonwealth Honors College, University of Massachusetts Amherst, Amherst, Massachusetts, USA
^cFood and Drug Administration, Winchester Engineering Analytical Center, Winchester, Massachusetts, USA
^dDivision of Molecular Biology, Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, Maryland, USA
^eDepartment of Microbiology and Physiological Systems, University of Massachusetts Medical School, Worcester, Massachusetts, USA

Address correspondence to David A. Sela, davidsela{at}umass.edu.
↵* Present address: Christopher A. Elkins, Clinical and Environmental Microbiology Branch, Division of Healthcare Quality Promotion, National Center for Emerging and Zoonotic Infectious Diseases, Centers for Disease Control and Prevention, Atlanta, Georgia, USA.
J.E.E. and A.R. contributed equally to this work.
Citation Einson JE, Rani A, You X, Rodriguez AA, Randell CL, Barnaba T, Mammel MK, Kotewicz ML, Elkins CA, Sela DA. 2018. A vegetable fermentation facility hosts distinct microbiomes reflecting the production environment. Appl Environ Microbiol 84:e01680-18. https://doi.org/10.1128/AEM.01680-18.