We report the annotated, whole-genome sequences of 16 bacteria isolated from commercial cucumber fermentations. The collection consists of nine fermentative and two spoilage-associated lactic acid bacteria, four Lysinibacillus strains, and a Serratia marcescens. Half the genome assemblies have fewer than 10 contigs, and the remainder have fewer than 30.
Keywords: Lactobacilli; fermentation; food microbiology.