Table 1 General genome characteristics of the strains analyzed

Fructobacillus fructosus NRIC 1058^T

D

Flower

BBXR01000000

1.49

1437

44.6

46.4

93.62

0

Fructobacillus durionis DSM 19113^T

D

Fermented fruit

JGI^b

1.33

1221

44.7

47.4

94.98

0.57

Fructobacillus ficulneus JCM 12225^T

D

Fig

BBXQ01000000

1.55

1397

43.9

44.6

92.79

0.48

Fructobacillus pseudoficulneus DSM 15468^T

D

Fig

BBXS01000000

1.41

1312

44.5

45.9

95.14

0.48

Fructobacillus tropaeoli F214-1^T

D

Flower

BBXT01000000

1.69

1572

44.2

45.7

94.98

0.24

Leuconostoc mesenteroides ATCC 8293^T

C

Fermenting olives

CP000414-15

2.08

2045

37.7

30.1

100

0

Leuconostoc carnosum JB16

C

Kimchi

CP003851-55

1.77

1696

37.1

27.9

99.04

0.6

Leuconostoc citreum KM20

C

Kimchi

DQ489736-40

1.90

1849

38.9

31.3

99.52

0

Leuconostoc fallax KCTC 3537^T

D

Sauerkraut

AEIZ01000000

1.64

1882

37.5

29.2

97.30

1.16

Leuconostoc gelidum JB7

C

Kimchi

CP003839

1.89

1818

36.7

27.6

99.04

0.24

Leuconostoc inhae KCTC 3774^T

D

Kimchi

AEMJ01000000

2.30

2790

36.4

28.6

95.59

5.38

Leuconostoc kimchii IMSNU 11154^T

C

Kimchi

CP001753-58

2.10

2097

37.9

30.1

99.52

0

Leuconostoc lactis KACC 91922

D

Kimchi

JMEA01000000

1.69

2076

43.4

41.1

99.04

0.57

Leuconostoc pseudomesenteroides 1159

D

Cheese starter

JAUI01000000

2.04

1634

39.0

32.5

99.04

0.16