TABLE 1.
Bacterial species used in this study
| Species | Code | Sourcea |
|---|---|---|
| Lactobacillus plantarum | 20174 | DSM |
| Lactobacillus plantarum | 1193 | NCDO |
| Lactobacillus paracasei | 335 | ATCC |
| Lactobacillus curvatus | 20019 | DSM |
| Lactobacillus curvatus | 1432 | LTH |
| Lactobacillus curvatus | L442 | Fermented sausagesb |
| Lactobacillus sakei | 6333 | DSM |
| Lactobacillus casei | 20011 | DSM |
| Staphylococcus xylosus | 6179 | DSM |
| Staphylococcus cohinii | 6669 | DSM |
| Staphylococcus simulans | 20322 | DSM |
| Staphylococcus intermedius | 20373 | DSM |
| Staphylococcus carnosus subsp. carnosus | 20501 | DSM |
| Staphylococcus xylosus | DSA2034 | Fermented sausagesb |
| Staphylococcus carnosus | DSA2016 | Fermented sausagesb |
a
Abbreviations: ATCC, American Type Culture Collection, Manassas, Virginia; DSM, Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Braunschweig, Germany; NCDO, National Collection of Food Bacteria, c/o NCIMB Ltd., Aberdeen, Scotland; LHT, Institut für Lebensmitteltechnologie, Universität Hohenheim, Stuttgart, Germany.
b
Strains were identified by 16S rRNA gene sequencing.