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Table 2 16S ribosomal RNA sequencing results of the isolated lactic acid bacteria and their GenBank accession numbers

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

Isolate code

Genus /Species identification

NCBI GenBank accession

R01

Paenibacillus species

MF480545.1

R03

Bacillus cereus

MF480550.1

R05

Streptococcus lutetiensis

MF574476.1

R06

Brevibacillus borstelensis

MF480552.1

R17

Lactobacillus plantarum

MF405176.1

RV02

Lactobacillus fermentum

MF033346.1

RV07

Bacillus cereus

MF480468.1

RV11

Lactobacillus fermentum

MF405134.1

RV19

Lactococcus lactis subspecies lactis

MF480428.1

RV28

Enterococcus faecium

MF480431.1

O01

Bacillus cereus

MF574478.1

O02

Bacillus cereus

MF574479.1

O06

Bacillus cereus

MF574477.1

O24

Pediococcus acidilactici

MF480434.1

O28

Enterococcus lactis

MF574475.1

  1. The letters R, RV, and O refer to lactic acid bacteria isolated from Ravi, Ravana, and Oshadha varieties of finger millet