title: Draft genome sequence and annotation of Lactobacillus acetotolerans BM-LA14527, a beer-spoilage bacteria.
abstract: Lactobacillus acetotolerans is a hard-to-culture beer-spoilage bacterium capable of entering into the viable putative nonculturable (VPNC) state. As part of an initial strategy to investigate the phenotypic behavior of L. acetotolerans, draft genome sequencing was performed. Results demonstrated a total of 1824 predicted annotated genes, with several potential VPNC- and beer-spoilage-associated genes identified. Importantly, this is the first genome sequence of L. acetotolerans as beer-spoilage bacteria and it may aid in further analysis of L. acetotolerans and other beer-spoilage bacteria, with direct implications for food safety control in the beer brewing industry.
authors: College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, P.R. China Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, 881 Madison Ave, Memphis TN 38163, USA.
authors: Junyan
authors: J
authors: Liu
authors: College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, P.R. China Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Guangzhou 510640, P.R. China.
authors: Lin
authors: L
authors: Li
authors: Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, 881 Madison Ave, Memphis TN 38163, USA.
authors: Brian M
authors: BM
authors: Peters
authors: College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, P.R. China Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Guangzhou 510640, P.R. China.
authors: Bing
authors: B
authors: Li
authors: College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, P.R. China zhenbo.xu@hotmail.com 363065247@qq.com.
authors: Yang
authors: Y
authors: Deng
authors: College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, P.R. China Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Guangzhou 510640, P.R. China Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, 620 W. Lexington St., Baltimore MD 21201, USA zhenbo.xu@hotmail.com 363065247@qq.com.
authors: Zhenbo
authors: Z
authors: Xu
authors: Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, 620 W. Lexington St., Baltimore MD 21201, USA.
authors: Mark E
authors: ME
authors: Shirtliff
mesh_terms: D001431:Bacteriological Techniques; D001515:Beer / Q000382:microbiology*; D005516:Food Microbiology; D059022:Food Safety; D016680:Genome, Bacterial; D007778:Lactobacillus / Q000145:classification / Q000235:genetics* / Q000302:isolation & purification; D050296:Microbial Viability; D058977:Molecular Sequence Annotation
keywords: Lactobacillus acetotolerans; VPNC state; de novo sequencing; food-spoilage; hard-to-culture