Table 1.
Completely sequenced L. helveticus strains used in this study and their respective origin.
| Strain | Accession | Origin |
|---|---|---|
| CAUH18 | NZ_CP012381 | Isolated from Koumiss (Xinjiang Uighur Autonomous Region, China) |
| CNRZ 32 | NC_021744 | Used as industrial cheese starter and cheese flavor adjunct |
| D76 | NZ_CP016827 | Ingredient in nutritional supplements “Vitaflor”, isolated from intestine from healthy child (Leningrad, Russia) |
| DPC 4571 | NC_010080 | Cheese starter and cheese flavor adjunct isolated from Swiss cheese |
| H10 |
NC_017467 (Plasmid: NC_017468) |
Isolated from traditional fermented milk (Shigatse City of Tibet, China) |
| H9 | NZ_CP002427 | Isolated from kurut (Nagqu County of Tibet, China) |
| KLDS1.8701 |
NZ_CP009907 (Plasmid: NZ_CP009908) |
Isolated from sour milk (Sinkiang, China) |
| MB2-1 | NZ_CP011386 | Isolated from fermented milk (Baicheng, southern Xinjiang, China) |
| R0052 |
NC_018528 (Plasmid: NC_014386) |
Probiotic strain isolated from sweet acidophilus milk (France) |
| FAM8105 |
CP015496 (Plasmid: CP015497) |
Isolated from raw milk (Thurgau, Switzerland) |
| FAM22155 |
CP015498 (Plasmid: CP015499) |
Isolated from natural whey culture (Luzern, Switzerland) |
| FAM8627 |
CP015444 (Plasmid: CP015445) |
Isolated from dairy product (not further specified) (Switzerland) |
The three strains sequenced in this study are listed at the bottom (in bold). Data source: NCBI RefSeq (as of Feb 28, 2017). Strain MTCC 5643 (Prajapati et al., 2011) is not completely sequenced (its 50 contigs can be downloaded from the NCBI); it was thus not included in our comparison.