TABLE 2.

Identification and growth medium of bacterial strains used in cheese-ripening test

Strain name	Source	Reference	Isolation medium	Culture medium	Closest strain by BLAST search	Similarity % (bp analyzed)	Accession no.
Carnobacterium sp. SN-1-4	Japanese soft-type brine-washed, ripened cheese, from raw cow’s milk	Present study	Funke	TSB	Carnobacterium mobile DSM 4848	98.00 (1, 148)	LC685115
Enterococcus sp. 8B5	French soft-type ripened cheese (Brie de Meaux)	(18)		TSB	Enterococcus faecalis LMG 7937	99.80 (500)	LC507024
Brachybacterium sp. FU-4-2	Japanese soft-type brine-washed, ripened cheese, from raw cow’s milk	Present study	MB + Glucose	TSB + NaCl	Brachybacterium alimentarium CNRZ 925	99.72 (715)	LC685116
Brevibacterium sp. FU-2-6	Japanese soft-type brine-washed, ripened cheese, from raw cow’s milk	Present study	Funke + NaCl	TSB + NaCl	Brevibacterium aurantiacum NCDO 739	96.52 (1, 288)	LC685117
Glutamicibacter sp. FU-2-5	Japanese soft-type brine-washed, ripened cheese, from raw cow’s milk	Present study	Funke + NaCl	TSB + NaCl	Glutamicibacter bergerei Ca106	98.64 (1, 239)	LC685118
Cobetia marina NBRC 102605	Coastal sea water	(17)		TSB + NaCl			AB681880
Halomonas sp. SN-2-8	Japanese soft-type brine-washed, ripened cheese, from raw cow’s milk	Present study	PCAM + V + CV + NaCl	TSB + NaCl	Halomonas zhanjiangensis JSM 078169	99.1 (1, 219)	LC685119
Pseudoalteromonas sp. TS-4-4	Japanese soft-type brine-washed, ripened cheese, from raw cow’s milk	Present study	MB	TSB + NaCl	Pseudoalteromonas prydzensis MB8-11	97.92 (1, 007)	LC685120
Psychrobacter sp. FU-2-4	Japanese soft-type brine-washed, ripened cheese, from raw cow’s milk	Present study	Funke + NaCl	TSB + NaCl	Psychrobacter alimentarius JG-100	96.45 (1, 208)	LC685121