Table 2. Bacterial strains used in this study.

No.	Bacterial strains	Source	Origin	This study
1	Weissella cibaria	KACC 11862T	Chili bo	+ a
2	Weissella cibaria	LMG 16479	Canary, liver	+
3	Weissella cibaria	LMG 18501	Human, gall	+
4	Weissella cibaria	LMG 18506	Cheese whey	+
5	Weissella cibaria	LMG 18507	Post-harvest deterioration of sugar cane	+
6	Weissella cibaria	LMG 18814	Dialysis patient, faeces	+
7	Weissella cibaria	LMG 21843	Partially fermented kimchi	+
8	Weissella cibaria	LMG 22786	Dog	+
9	Weissella paramesenteroides	KACC 11847T	Fermented sausages, dry salami	−
10	Weissella koreensis	KACC 11853T	Kimchi	−
11	Weissella kandleri	LMG 18979T	Desert spring	−
12	Weissella viridescens	KACC 11850T	Cured meat products	−
13	Weissella minor	KACC 13437T	Slime from milking machine	−
14	Weissella soli	KACC 11848T	Garden soil	−
15	Weissella halotolerans	KACC 11843T	Sausage	−
16	Weissella confusa	KACC 11841T	Saccharum officinarum	−
17	Weissella hellenica	KACC 11842T	Naturally fermented Greek sausage	−
18	Weissella thailandensis	KACC 11849T	Fermented fish	−
19	Lactobacillus brevis	LMG 6906T	Human, faeces	−
20	Lactobacillus curvatus	KACC 12415T	Milk	−
21	Lactobacillus kimchii	KACC 12383T	Kimchi	−
22	Lactobacillus paraplantarum	KACC 12373T	Beer	−
23	Lactobacillus pentosus	LMG 10755T	N.D.	−
24	Lactobacillus plantarum	LMG 6907T	Pickled cabbage	−
25	Lactobacillus sakei	KACC 12414T	Starter of sake (Moto)	−
26	Leuconostoc carnosum	KACC 12255T	Vacuum-packed beef stored at low temperature	−
27	Leuconostoc citreum	KACC 11860T	Honeydew of rye ear	−
28	Leuconostoc gelidum	KACC 12256T	Vacuum-packed meat	−
29	Leuconostoc inhae	KACC 12281T	Kimchi	−
30	Leuconostoc lactis	KACC 12305T	Milk	−
31	Leuconostoc mesenteroides	KACC 12312T	Fermenting olives	−

KACC, Korean Agricultural Culture Collection, Republic of Korea; LMG, The Belgian Co-ordinated Collections of Microorganisms (BCCM^TM), Belgium. ^TType of strain. ^a+, detected; −, not detected. N.D., not determined.