Submission of shotgun metagenomic sequences, fungal large subunit ribosomal RNA sequences and bacterial isolate whole-genome sequences.

This study characterises the microbial communities present in three types of commercial fermented plant-based foods: sauerkraut, kimchi and kombucha. Bacterial isolates were sequenced using whole-genome sequencing, fungal isolates were identified through sequencing of the D1/D2 region of the large subunit of the 28S ribosomal RNA gene, and the microbial community was profiled by shotgun metagenomic sequencing.