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Food Microbiology

A Vegetable Fermentation Facility Hosts Distinct Microbiomes Reflecting the Production Environment

Jonah E. Einson, Asha Rani, Xiaomeng You, Allison A. Rodriguez, Clifton L. Randell, Tammy Barnaba, Mark K. Mammel, Michael L. Kotewicz, Christopher A. Elkins, David A. Sela
Johanna Björkroth, Editor
Jonah E. Einson
Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USACommonwealth Honors College, University of Massachusetts Amherst, Amherst, Massachusetts, USA
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Asha Rani
Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
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Xiaomeng You
Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
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Allison A. Rodriguez
Food and Drug Administration, Winchester Engineering Analytical Center, Winchester, Massachusetts, USA
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Clifton L. Randell
Food and Drug Administration, Winchester Engineering Analytical Center, Winchester, Massachusetts, USA
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Tammy Barnaba
Division 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
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Mark K. Mammel
Division 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
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Michael L. Kotewicz
Division 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
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Christopher A. Elkins
Division 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
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David A. Sela
Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USADepartment of Microbiology and Physiological Systems, University of Massachusetts Medical School, Worcester, Massachusetts, USA
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Johanna Björkroth
University of Helsinki
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DOI: 10.1128/AEM.01680-18
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Article Information

DOI 
https://doi.org/10.1128/AEM.01680-18
PubMed 
30171008

Published By 
American Society for Microbiology Journals
History 
  • Received July 10, 2018
  • Accepted August 29, 2018
  • Published online October 30, 2018.

Copyright & Usage 
Copyright © 2018 American Society for Microbiology. All Rights Reserved.
Editors and / or Reviewers 
  • Johanna Björkroth, Editor, University of Helsinki

Article Versions

  • Accepted Manuscript version (August 31, 2018).
  • You are viewing the most recent version of this article.

Author Information

  1. Jonah E. Einsona,b,
  2. Asha Rania,
  3. Xiaomeng Youa,
  4. Allison A. Rodriguezc,
  5. Clifton L. Randellc,
  6. Tammy Barnabad,
  7. Mark K. Mammeld,
  8. Michael L. Kotewiczd,
  9. Christopher A. Elkinsd* and
  10. David A. Selaa,e
  1. aDepartment of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
  2. bCommonwealth Honors College, University of Massachusetts Amherst, Amherst, Massachusetts, USA
  3. cFood and Drug Administration, Winchester Engineering Analytical Center, Winchester, Massachusetts, USA
  4. 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
  5. 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.

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A Vegetable Fermentation Facility Hosts Distinct Microbiomes Reflecting the Production Environment
Jonah E. Einson, Asha Rani, Xiaomeng You, Allison A. Rodriguez, Clifton L. Randell, Tammy Barnaba, Mark K. Mammel, Michael L. Kotewicz, Christopher A. Elkins, David A. Sela
Appl. Environ. Microbiol. Oct 2018, 84 (22) e01680-18; DOI: 10.1128/AEM.01680-18

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A Vegetable Fermentation Facility Hosts Distinct Microbiomes Reflecting the Production Environment
Jonah E. Einson, Asha Rani, Xiaomeng You, Allison A. Rodriguez, Clifton L. Randell, Tammy Barnaba, Mark K. Mammel, Michael L. Kotewicz, Christopher A. Elkins, David A. Sela
Appl. Environ. Microbiol. Oct 2018, 84 (22) e01680-18; DOI: 10.1128/AEM.01680-18
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KEYWORDS

microbiome
lactic acid bacteria
fermentation
microbiology of the built environment
food microbiology
phylogenetic diversity

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