Table 1 Strains used, accession numbers and characteristics of their genomes
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 | Â | 36.03 |
NC_016052 | T. halophilus subsp. halophilus NBRC 12172 | NITE 2011 | Soy sauce mash | 2562720 | 1 | Â | 36.04 |
CP012047 | T. halophilus MJ4 | Kim et al., 2019 | Fish (anchovy) sauce | 2389470 | 1 | Â | 35.99 |
CP046246 | T. halophilus YJ1 | Yonsei University | Salty fish sauce | 2476596 | 1 | Â | 36.12 |
CP020017 | T. halophilus KUD23 | Lee et al., 2018 | Korean soypaste doenjang | 2599117 | 1 | Â | 36.06 |
NZ_LSFG00000000 | T. halophilus FBL3 | Kim et al., 2017 | Galchijeot, fish sauce | 2420904 | 87 | Â | 35.75 |
BLRM01000000 | T. halophilus WJ7 | Shirakawa et al., 2020 | Fish nukazuke with rice bran | 2443531 | 113 | Â | 35.56 |
JACABZ000000000 | T. halophilus TMW 2.2254 | This study | Lupine moromi | 2401046 | 77 | Â | 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 | Â | 35.7 |
JACACK000000000 | T. halophilus TMW 2.2266 | This study | Lupine moromi | 2388983 | 97 | Â | 35.78 |
JACTUX000000000 | T. halophilus subsp. halophilus DSM 20337 | This study | Soy sauce mash | 2259739 | 112 | Â | 35.67 |
NZ_BDDZ00000000 | T. halophilus subsp. halophilus 11 | Nishimura et al., 2017 | Soy sauce mash | 2410712 | 311 | Â | 35.55 |
NZ_BDEH00000000 | T. halophilus subsp. halophilus D10 | Nishimura et al., 2017 | Soy sauce mash | 2438535 | 259 | Â | 35.63 |
NZ_BDEI00000000 | T. halophilus subsp. halophilus D-86 | Nishimura et al., 2017 | Soy sauce mash | 2455970 | 315 | Â | 35.61 |
NZ_BDEC00000000 | T. halophilus subsp. halophilus NISL 7118 | Nishimura et al., 2017 | Soy sauce mash | 2401304 | 281 | Â | 35.72 |
NZ_BDEF00000000 | T. halophilus subsp. halophilus NISL 7126 | Nishimura et al., 2017 | Soy sauce mash | 2511812 | 214 | Â | 35.71 |
JABEVO010000000 | T. halophilus KG12 | Â | Korean soy sauce | 2515188 | 117 | Â | 35.69 |
BLRP01000000 | T. halophilus YG2 | Shirakawa et al., 2020 | Soy sauce mash | 2372244 | 117 | Â | 35.67 |
BLRO01000000 | T. halophilus YA5 | Wakinaka et al., 2019 | Soy sauce mash | 2318625 | 122 | Â | 35.72 |
BLRN01000000 | T. halophilus YA163 | Shirakawa et al., 2020 | Soy sauce mash | 2420090 | 132 | Â | 35.7 |
BKBL01000000 | T. halophilus 8C7 | Unno et al., 2020 | Brie de meaux cheese rind | 2344983 | 132 | Â | 35.85 |