Acinetobacter accounted for a significantly lower proportion of the community in surface sterilized MCC950 chemical structure samples, suggesting that it was primarily associated with the leaf surface. Table 2 Dominant members of bacterial communities associated with leafy salad vegetables as determined

from pyrosequencing Genus (or higher) Baby spinach Romaine Anlotinib in vitro lettuce Red leaf lettuce Iceberg lettuce Green leaf lettuce C Cs O Os C Cs O Os C Cs O Os C Cs O Os C Cs O Os Pseudomonas 93.8 70.6 40.5 20.7 23.9 67.0 67.2 36.1 76.3 18.9 54.7 27.4 11.1 7.1 2.5 59.9 28.7 33.2 5.1 15.0 Ralstonia *(S, O) – - – - – - – - 11.8 76.5 1.6 check details 38.7 14.7 82.7 0.7 20.4 60.7 60.3 – 53.4 Flavobacterium 1.5 8.9 38.9 72.1 1.1 0.5 – 0.3 0.2 0.1 18.5 7.3 3.6 0.3 – 9.4 0.3 0.1 2.0 0.5 Stenotrophomonas – 2.3 0.1 2.8 20.2 20.0 30.8 62.2 – 0.1 – 0.2 1.9 0.5 1.0 1.3 0.5 1.1 – 0.3 Serratia 1.2 0.2 – 0.1 – - – - – - 0.1 1.3 5.1 3.7 – 0.7 0.3 – 66.0 18.6 Erwinia 1.9 10.5 – 0.1 0.2 – 0.1 – 0.1 – - – 1.3 0.2 58.6 0.8 0.3 – 0.4 0.1 Xanthomonas – - – - 47.4 – 0.1 – - – - – 51.4 0.5 – - – - – - Pantoea 0.1 1.4 0.1 0.1 1.0 3.0 – 0.1 0.1 0.1 – 0.1 1.1 0.1 17.6 1.1 1.1 0.6 0.1 0.3 Providencia – - – - – - – - – - – 0.1 0.8 0.5 – - – - 13.9 3.9 Enterobacteriaceae unk.. 0.8 0.9 1.0 0.2 2.1 0.5 0.7 0.4 0.3 0.1 1.3 0.4 2.1 0.3 0.5 0.6 0.6 0.2 0.8 1.8 Janthinobacterium 0.2 2.9 1.2 0.2 0.4 – - – 0.1 – 7.6 Etofibrate 4.1 0.3 0.2 – 0.3 0.3 0.1 0.8 0.5 Shewanella – - 13.1 0.4 – - 0.1 – - – - – - – - – - – - – Enterobacter 0.1 0.2

– 0.3 – 0.4 – - 0.5 0.3 – 0.5 1.4 0.6 2.4 – - – 2.6 1.3 Enhydrobacter – - – - 0.1 – - – 2.3 – 3.4 3.5 0.1 – - – - – 0.3 0.3 Leeia – - – - – - – - 1.2 1.0 – 1.5 0.1 0.5 – 1.3 1.3 0.9 – 0.8 Morganella – - – - – - – - – - – 8.5 – - – - – - – - Massilia *(S) – - 0.1 0.1 0.2 – - – 1.3 – 1.7 1.3 0.4 0.1 – 0.2 0.2 0.1 0.2 0.1 Duganella 0.1 – - – - – - – 0.4 – 3.5 0.9 0.1 – 0.2 0.1 0.1 – - – Acinetobacter *(S) – - 0.8 – 0.2 – - – 0.1 – 0.5 0.1 0.5 – 0.4 0.1 – - 0.6 0.2 Bacillus – - – - – 3.4 – - – 0.2 – - – - – - – - – - Streptococcus – - 0.2 1.5 0.1 0.1 – - – - – - – 0.4 – - 0.1 0.1 – - Staphylococcus – - 0.3 0.4 0.3 0.1 – - – - – - 1.1 – - – 0.5 – - – Chryseobacterium – 0.2 0.9 – - 0.2 – - – - 0.2 – 0.1 – 0.4 – - – 0.