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Fig. 1 | Annals of Microbiology

Fig. 1

From: Lactic acid bacteria isolated from fermented flour of finger millet, its probiotic attributes and bioactive properties

Fig. 1

Evolutionary relationships of taxa of the lactic acid bacteria isolated from fermented flour of finger millet. The evolutionary history was inferred using the neighbor-joining method (Saitou and Nei 1987). The optimal tree with the sum of branch length = 1.16278609 is shown. The tree is drawn to scale, with branch lengths in the same units as those of the evolutionary distances used to infer the phylogenetic tree. The evolutionary distances were computed using the p-distance method (Nei and Kumar, 2000) and are in the units of the number of base differences per site. The analysis involved 15 nucleotide sequences. Codon positions included were 1st + 2nd + 3rd + non-coding. All positions containing gaps and missing data were eliminated. There were a total of 355 positions in the final dataset. Evolutionary analyses were conducted in MEGA7*

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