Table 1.

Genome size and number of TCS genes encoded by the strains used in this study

Strain	Genome size (Mb)1	TCS genes2	Origin
Lactobacillus acidophilus NCFM	1.99	16	Human isolate [61]
L. brevis ATCC 367	2.35	21	Fermented plant material [62]
L. casei BL23	3.08	33	Uncertain origin [63]
L. casei ATCC 334	2.95	33	Cheese (ATCC3)
L. delbrueckii subsp. bulgaricus ATCC 11842	1.86	12	Yogurt (ATCC)
L. delbrueckii subsp. bulgaricus ATCC BAA-365	1.86	14	French starter culture (ATCC)
L. fermentum IFO 3956	2.10	12	Fermented plant material [64]
L. gasseri ATCC 33323	1.89	10	Human isolate (DSMZ4)
L. helveticus DPC 4571	2.08	8	Swiss cheese isolate [65]
L. johnsonii NCC533	1.99	18	Human isolate [66]
L. plantarum WCFS1	3.34	28	Human saliva isolate [67]
L. reuteri DSM 20016	2.00	17	Human intestinal isolate (DSMZ)
L. reuteri JCM 1112	2.04	19	Human fecal isolate [64]
L. sakei 23 K	1.88	18	Meat isolate [68]
L. salivarius UCC118	2.13	16	Human ileal-caecal isolate [69]
Leuconostoc citreum KM20	1.9	13	Kimchi [70]
Lc. mesenteroides subsp. mesenteroides ATCC 8293	2.07	19	Olive fermentation (ATCC)
Oenococcus oeni PSU-1	1.78	12	Wine isolate [71]
Pediococcus pentosaceus ATCC 25745	1.83	17	Fermented plant material [72]

¹ Values calculated including plasmids.

² Number of genes encoding either a RR or a HK (putative pseudogenes are not considered).

³ American Type Culture Collection

⁴ Deutsche Sammlung von Mikroorganismen und Zellkulturen