Table 1.
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 |
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.