Table 1.

Bacterial strains used in study.

Genus	Previous phylogenetic group	Source	Number of strains
Companilactobacillus	Lactobacillus alimentarius group	Sourdough	23
Lacticaseibacillus	Lactobacillus casei group	Raw milk	43
		Oscypek cheese	29
		Sourdough	1
Lactiplantibacillus	Lactobacillus plantarum group	Raw milk	42
		Sourdough	39
		Oscypek cheese	12
Lactobacillus	Lactobacillus delbrueckii group	Kefir grains	2
Latilactobacillus	Lactobacillus sakei group	Raw milk	1
		Sourdough	1
Lentilactobacillus	Lactobacillus buchneri group	Kefir grains	76
		Oscypek cheese	1
Levilactobacillus	Lactobacillus brevis group	Sourdough	27
Loigolactobacillus	Lactobacillus coryniformis group	Sourdough	2