Table 1. Lactic acid bacteria strains used in this study.
| Strain number | Species | Isolated source |
|---|---|---|
| TOKAI 51m | Leuconostoc mesenteroides | Kimchi |
| TOKAI 57m | Lactobacillus sakei | Rice |
| TOKAI 60m | Leuconostoc mesenteroides | Kimchi |
| TOKAI 65m | Lactobacillus sakei | Kimchi |
| TOKAI 77m | Leuconostoc sp.* | Branch of apple |
| TOKAI 89m | Pediococcus pentosaceus | Picled celery |
| TOKAI 95m | Pediococcus pentosaceus | Bed of salted rice bran used for pickling |
| TOKAI 119m | Lactobacillus plantarum or Lactobacillus pentosus* | Dipped Japanese radish in soy sauce |
| TOKAI 758m | Pediococcus pentosaceus | Rice |
| TOKAI 759m | Pediococcus pentosaceus | Rice |
| TOKAI 205m | Weissella viridescens | Borine intestine (positive control) |
*Not fully identified.