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. 2014 Apr;80(8):2564–2572. doi: 10.1128/AEM.03978-13

FIG 2.

FIG 2

The microbial species diversity of the water kefir liquor and water kefir grains, represented by pooling all samplings. The closest relatives to the sequenced fragments are given. Left panel (bacterial species diversity): 1, Lactobacillus casei/paracasei (99% identity; accession no. KF500575/KF516078); 2, Lactobacillus hilgardii (99% identity; accession no. JX099894); 3, Lactobacillus nagelii (99% identity; accession no. AB370876); 4, Lactobacillus harbinensis (100% identity; accession no. KF418816); 5, Acetobacter lovaniensis/fabarum (99% identity; accession no. FJ157228/AB665084); 6, Lactobacillus mali (99% identity; accession no. AB326352); 7, unknown. Right panel (yeast species diversity): 1, Saccharomyces cerevisiae (LSU [99% identity; accession no. JQ914745] and ITS [99% identity; accession no. KC515374]); 2, Dekkera bruxellensis (LSU [100% identity; accession no.: JQ689028] and ITS [100% identity; accession no. FJ545249]).