Table 1.

Summary of sources of most common Weissella species.

S. No.	Bacterial Name	Source	Ref.
1	W. viridescens	Cured meat	[14]
2	W. paramesenteroides	Wine	[15]
3	W. confusa	Fermented Greek sausage	[16]
4	W. kandleri	Namib desert	[17]
5	W. halotolerans	Meat products	[18]
6	W. minor	Meat products	[18]
7	W. hellenica	Fermented Greek sausage	[16]
8	W. thailandensis	Fermented fish	[19]
9	W. soli	Soil	[20]
10	W. cibaria	Malaysian food and human samples	[21]
11	W. koreensis	Kimchi	[22]
12	W.ghanensis	Ghanaian cocoa fermentation	[23]
13	W. beninensis	Submerged cassava fermentations	[24]
14	W. fabaria	Ghanaian cocoa fermentation	[25]
15	W. ceti	Beaked whales	[26]
16	W. fabalis	Cocoa bean fermentations	[27]
17	W. oryzae	Fermented rice grains	[28]
18	W. diestrammenae	Gut of a camel cricket	[29]
19	W. uvarum	Wine grapes	[30]
20	W. cryptocerci	Gut of the insect	[31]
21	W. bombi	Bumble bee gut	[32]
22	W. jogaejeotgali	Korean fermented seafood	[33]
23	W. kimchi	Kimchi	[34]
24	W. muntiaci	Feces of Formosan barking deer	[1]
25	W. sagaensis	Traditional Chinese yogurt	[35]
26	W. hanii	kimchi	[36]
27	W. salipiscis	fermented fish	[37]
28	W. coleopterorum	Intestine of the diving beetle	[38]