J Genomics 2021; 9:55-67. doi:10.7150/jgen.65500 This volume
1. Department of Microbiology & Molecular Genetics, University of California, Davis, California 95616 USA.
2. UC Davis Genome Center, 451 Health Science Drive, Davis, CA 95616 USA.
3. Department of Biological Sciences, Sierra College, 5100 Sierra College Blvd, Rocklin, CA 95677 USA.
4. Department of Evolution and Ecology, University of California, Davis, California 95616 USA.
5. Department of Medical Microbiology and Immunology, University of California, Davis, California 95616 USA.
6. AnimalBiome, Oakland, CA 94609 USA.
Cold-tolerant bacteria are known to contaminate and cause defects in refrigerated foods. Defects in food products can be observed as changes in appearance, texture, and/or flavor that detract from the product's intended look, feel, or taste. Two distinct organisms were cultured from blue pigmented soymilk and tofu that had been left opened and expired in a home refrigerator. The blue coloration was reproduced when isolates were cultured in fresh, sterile soymilk. These strains also produced a variety of colony color morphologies when cultured on different media types. We report two draft genome sequences of the potential causative agents of blue discoloration of soy foods, Pseudomonas carnis strains UCD_MED3 and UCD_MED7 as well as the 16S rRNA gene sequences of co-occurring strains isolated from the defective soy samples but that did not cause blue discoloration when cultured in fresh soymilk; Serratia liquefaciens strains UCD_MED2 and UCD_MED5.
Keywords: Pseudomonas, Serratia, Soy, Blue discoloration, Pyomelanin, Food Contamination, Bacterial Pigment, Whole Genome Sequencing, 16S rRNA gene sequencing