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Article

Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber.

International journal of food microbiology - 2 Sept 2018

Daughtry Katheryne V, Johanningsmeier Suzanne D, Sanozky-Dawes Rosemary, Klaenhammer Todd R, Barrangou Rodolphe

Abstract excerpt

Lactobacillus buchneri is a Gram-positive, obligate heterofermentative, facultative anaerobe commonly affiliated with spoilage of food products. Notably, L. buchneri is able to metabolize lactic acid into acetic acid and 1,2-propanediol. Although beneficial to the silage industry, this metabolic capability is detrimental to preservation of cucumbers by fermentation. The objective of this study was to characterize...

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PMID: 29778800
DOI: 10.1016/j.ijfoodmicro.2018.04.044

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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