Table 1.
Most closely related bacterial species to the sour starch cassava, cachaça and cheese species based on BLASTn analysis.
| UFMGCB | Most closely related species/GenBank accession number | Timesa | Percent similarity | bp analyzed | Identification | GenBank accession number | ||
|---|---|---|---|---|---|---|---|---|
| I | II | III | ||||||
| Sour cassava starch | ||||||||
| UFMG-PB10 | Enterobacter aerogenes JCM1235 [NR_024643] | - | 2 | - | GQ918333 | |||
| 97.4% | 735 | Enterobacter aerogenes | ||||||
| UFMG-PB11 | Enterobacter cloacae ATCC13047T [AJ251469.1] | - | 1 | - | GQ999778 | |||
| 98.4% | 680 | Enterobacter cloacae | ||||||
| UFMG-PB6 | Leuconostoc mesenteroides LM2 [AY675249] | 3 | - | - | GQ999779 | |||
| 98.8% | 827 | Leuconostoc mesenteroides | ||||||
| UFMG-PB20 | Lactobacillus manihotivorans LSAF000162 [AF000162.1] | - | 1 | - | GQ999780 | |||
| 97% | 694 | Lactobacillus manihotivorans | ||||||
| UFMG-PB8 | Leuconostoc pseudomesenteroides NRIC 1777 [AB023237.1] | 1 | - | - | GQ999781 | |||
| 97% | 837 | Leuconostoc pseudomesenteroides | ||||||
| UFMG-PB9 | Lactobacillus plantarum DSM 20205 [M58827] | 1 | 3 | 1 | GQ999782 | |||
| 99.6% | 815 | Lactobacillus plantarum | ||||||
| UFMG-PB03 | Lactobacillus plantarum DSM 20205 [M58827] | - | 1 | - | GQ999783 | |||
| 96% | 556 | Lactobacillus sp. | ||||||
| UFMG-PB12 | Lactococcus lactis subsp.lactis NCDO 604T [AB100803] | 5 | 1 | - | GQ999784 | |||
| 99.6% | 538 | Lactococcus lactis subsp. lactis | ||||||
| UFMG-PB07 | Leuconostoc citreum ATCC49370 [AF111948] | 10 | - | - | GQ999785 | |||
| 99% | 770 | Leuconostoc citreum | ||||||
| UFMG-PB02 | Enterobacter sp. [GQ478379] | - | 2 | 6 | GQ999786 | |||
| 90% | 933 | Uncultured bacterium clone | ||||||
| UFMG-PBOl | Enterobacter sp TGO3600721 | 1 | - | - | GQ999787 | |||
| 99% | 765 | Enterobacter sp. | ||||||
| UFMG PB30 | Enterobacteriaceae bacterium [AB461659] | - | 5 | - | GQ999788 | |||
| 99% | 589 | Uncultured bacterium clone | ||||||
| UFMG-PB44 | Enterobacter sp. [GQ360072] | - | - | 1 | GQ999789 | |||
| 99% | 721 | Enterobacter sp. | ||||||
| Cachaça fermentation | ||||||||
| UFMG-CAB11 | Lactobacillus nagelii ATCC 700692 [AB162131] | 1 | - | - | GQ999790 | |||
| 90% | 541 | Lactobacillus sp. | ||||||
| UFMG-CAB16 | Lactobacillus paracasei subsp. paracasei ATCC 25302 [D79212] | 3 | 1 | 1 | GQ999791 | |||
| 100 | 812 | Lactobacillus paracasei subsp. paracasei | ||||||
| UFMG-CAB5 | Lactobacillus nagelii ATCC 700692 [AB162131] | 9 | 1 | - | GQ999792 | |||
| 99% | 800 | Lactobacillus nagelii | ||||||
| UFMG-CAB6 | Lactobacillus satsumensis NRIC 0604 [AB154519] | - | 1 | - | GQ999793 | |||
| 96% | 533 | Lactobacillus sp. | ||||||
| UFMG-CAB12 | Lactobacillus harbinensis SBT10908 [AB196123.1] | - | 9 | 4 | GQ999794 | |||
| 100% | 868 | Lactobacillus harbinensis | ||||||
| UFMG-CAB9 | Streptococcus salivarius ATCC 25975(FJ154797.1) | - | - | 1 | GQ999795 | |||
| 100% | 449 | Streptococcus salivarius | ||||||
| UFMG-CAB10 | Lactobacillus buchneri ATCC 4005 [AB205055] | - | - | 11 | GQ999796 | |||
| 99% | 781 | Lactobacillus buchneri | ||||||
| UFMG-CAB14 | Lactobacillus acetolerans JCM 9904 [AB289008] | - | - | 1 | GQ999797 | |||
| 99% | 763 | Lactobacillus acetolerans | ||||||
| UFMG-CAB17 | Lactobacillus plantarum DSM 20205 [M58827] | - | - | 1 | GQ999798 | |||
| 98.8% | 421 | Lactobacillus plantarum | ||||||
| Minas cheese | ||||||||
| UFMG-QB5 | Lactobacillus plantarum DSM 20205 [M58827] | 1 | 4 | GQ999799 | ||||
| 99.5% | 390 | Lactobacillus plantarum | ||||||
| UFMG-QB6 | Lactococcus lactis NCDO 604T [AB100803] | 9 | 4 | GQ999800 | ||||
| 100% | 499 | Lactococcus lactis | ||||||
| UFMG-QB3 | Lactobacillus brevis ATCC 14869 [M58810.1] | - | 1 | GQ999801 | ||||
| 99% | 700 | Lactobacillus brevis | ||||||
| UFMG-QB16 | Sphingomonas sp. Clone FI012 [AY349411] | - | 2 | GQ999802 | ||||
| 99% | 614 | Sphingomonas sp. | ||||||
| UFMG-QB55 | Lactobacillus arizonensis NRRLB14768 [AJ965482] | - | 7 | GQ999803 | ||||
| 99.8% | 496 | Lactobacillus arizonensis | ||||||
| UFMG-QB26 | Streptococcus salivarius ATCC 7073 (AY188352.1) | 1 | 10 | GQ999804 | ||||
| 99.6% | 720 | Streptococcus salivarius | ||||||
| UFMG-QB20 | Uncultured Streptococcus sp. clone SC002B48 [AY807774.1] | - | 1 | GQ999805 | ||||
| 99.6% | 721 | Uncultured clone Streptococcus sp. clone | ||||||
a
Sour starch cassava: I-5 days, II-27 days, III-45 days. Cachaça fermentation: I-7 days, II-21 days, III-35 days; Minas cheese: I-7 days, II-60 days.