Skip to main content

Table 1 Strains used, accession numbers and characteristics of their genomes

From: The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation

Accession number Strain name References Origin Genomsize (bp) Contigs Plasmids G/C content (%)
CP027783 (1-3) T. osmophilus DSM 23765T Juste et al., 2012 Degraded sugar thick juice 2329167 3 2 36.34
CP027768 (1-2) T. halophilus subsp. flandriensis DSM 23766T Juste et al., 2012 Degraded sugar thick juice 2724800 2 1 36.32
NZ_PXYA01000000 T. halophilus subsp. halophilus DSM 20339T Chun et al., 2019 Salted anchovy 2595756 5   36.03
NC_016052 T. halophilus subsp. halophilus NBRC 12172 NITE 2011 Soy sauce mash 2562720 1   36.04
CP012047 T. halophilus MJ4 Kim et al., 2019 Fish (anchovy) sauce 2389470 1   35.99
CP046246 T. halophilus YJ1 Yonsei University Salty fish sauce 2476596 1   36.12
CP020017 T. halophilus KUD23 Lee et al., 2018 Korean soypaste doenjang 2599117 1   36.06
NZ_LSFG00000000 T. halophilus FBL3 Kim et al., 2017 Galchijeot, fish sauce 2420904 87   35.75
BLRM01000000 T. halophilus WJ7 Shirakawa et al., 2020 Fish nukazuke with rice bran 2443531 113   35.56
JACABZ000000000 T. halophilus TMW 2.2254 This study Lupine moromi 2401046 77   35.7
JACACA000000000 T. halophilus TMW 2.2256 This study Lupine moromi 2407620 101 1 35.73
JACACB000000000 T. halophilus TMW 2.2257 This study Lupine moromi 2483454 92 1 35.69
JACACH000000000 T. halophilus TMW 2.2263 This study Lupine moromi 2459525 98 1 35.74
JACACI000000000 T. halophilus TMW 2.2264 This study Lupine moromi 2308230 76   35.7
JACACK000000000 T. halophilus TMW 2.2266 This study Lupine moromi 2388983 97   35.78
JACTUX000000000 T. halophilus subsp. halophilus DSM 20337 This study Soy sauce mash 2259739 112   35.67
NZ_BDDZ00000000 T. halophilus subsp. halophilus 11 Nishimura et al., 2017 Soy sauce mash 2410712 311   35.55
NZ_BDEH00000000 T. halophilus subsp. halophilus D10 Nishimura et al., 2017 Soy sauce mash 2438535 259   35.63
NZ_BDEI00000000 T. halophilus subsp. halophilus D-86 Nishimura et al., 2017 Soy sauce mash 2455970 315   35.61
NZ_BDEC00000000 T. halophilus subsp. halophilus NISL 7118 Nishimura et al., 2017 Soy sauce mash 2401304 281   35.72
NZ_BDEF00000000 T. halophilus subsp. halophilus NISL 7126 Nishimura et al., 2017 Soy sauce mash 2511812 214   35.71
JABEVO010000000 T. halophilus KG12   Korean soy sauce 2515188 117   35.69
BLRP01000000 T. halophilus YG2 Shirakawa et al., 2020 Soy sauce mash 2372244 117   35.67
BLRO01000000 T. halophilus YA5 Wakinaka et al., 2019 Soy sauce mash 2318625 122   35.72
BLRN01000000 T. halophilus YA163 Shirakawa et al., 2020 Soy sauce mash 2420090 132   35.7
BKBL01000000 T. halophilus 8C7 Unno et al., 2020 Brie de meaux cheese rind 2344983 132   35.85
Back to article page

BMC Microbiology

ISSN: 1471-2180

Contact us