TABLE 1.

Sourdough isolates used for the in vitro experiments

Strain no.a	Identified species	LAB relay type	Identity (%) for:b			DDBJ accession no.	Isolation date (mo/day/yr)	Isolation source	Reference or source
			16S rRNA	pheS	26S rRNA
1120-YBC-2021	Enterococcus durans	1st	100.00	98.72	NA	LC632336, LC632351	10/18/2017	Batch 5	This study
98-YBC-2021	Lactococcus lactis	1st	100.00	99.48	NA	LC632324, LC632339	4/26/2017	Spontaneous sourdough	11
35-YBC-2021	Leuconostoc citreum	1st	99.56	99.75	NA	LC632329, LC632344	4/25/2017	Spontaneous sourdough	11
2027-YBC-2021	Weissella cibaria	1st	99.80	98.70	NA	LC632325, LC632340	6/29/2018	Mixture of 152 spontaneous sourdoughs	This study
2008-YBC-2021	Weissella confusa	1st	100.00	99.48	NA	LC632332, LC632347	6/28/2018	Mixture of 152 spontaneous sourdoughs	14
118-YBC-2021	Latilactobacillus curvatus	2nd	99.68	99.57	NA	LC632330, LC632345	4/26/2017	Spontaneous sourdough	11
1938-YBC-2021	Pediococcus pentosaceus	2nd	99.64	99.74	NA	LC632326, LC632341	6/26/2018	Mixture of 152 spontaneous sourdoughs	This study
2206-YBC-2021	Fructilactobacillus sanfranciscensis	3rd	100.00	100.00	NA	LC632327, LC632342	7/5/2018	Mixture of 152 spontaneous sourdoughs	This study
2086-YBC-2021	Furfurilactobacillus rossiae	3rd	99.85	90.89	NA	LC632333, LC632348	7/1/2018	Mixture of 152 spontaneous sourdoughs	This study
504-YBC-2021	Lactiplantibacillus plantarum	3rd	99.83	100.00	NA	LC632335, LC632350	5/15/2017	Spontaneous sourdough	11
2092-YBC-2021	Levilactobacillus brevis	3rd	99.92	99.41	NA	LC632328, LC632343	7/1/2018	Mixture of 152 spontaneous sourdoughs	14
2211-YBC-2021	Limosilactobacillus fermentum	3rd	99.86	98.63	NA	LC632334, LC632349	7/5/2018	Mixture of 152 spontaneous sourdoughs	14
954-YBC-2021	Saccharomyces cerevisiae	NA	NA	NA	100.00	LC632338	6/23/2017	Spontaneous sourdough	11

^aAll strains were isolated from wheat sourdough prepared in our laboratory.

^bNA, not applicable.