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Table 1 Comparison of the features of Lactobacillus spp. genome and probiotic potential

From: Complete genome sequence of Lactobacillus pentosus SLC13, isolated from mustard pickles, a potential probiotic strain with antimicrobial activity against foodborne pathogenic microorganisms

Attributes Lactobacillus strains
Species L. pentosus L. plantarum L. rhamnosus L. casei L. pentosus L. johnsonii
Strain SLC13 GB-LP1 CNCM I-3698 BD-II KCA1 FI9785
Size (bp) 3,520,510 3,040,388 2,966,480 3,069,926 3,418,159 1,755,993
GC content (%) 46.5 44.9 46.69 46.34 46.4 34.49
Plasmid (no.) 1 (pSLC13: 62,498 bp) 1 (57,362 bp) 2 (p9785S: 3471 bp; p9785L: 25,652 bp)
RNAs (no.) 82 79 55 64 80 57
Coding sequences 3172 (76 in plasmids) 2899 2939 3139 (65 in plasmids) 2967 1710 (3 in p9785S; 25 in p9785L)
Resource (country) Mustard pickles (Taiwan) Traditional fermented food (Korea) Goat rumen (UK) Homemade koumiss (China) Human vagina (Netherlands) Poultry-derived (UK)
Probiotic potentials Immune response, antibacterial activity Immune response, suppression of pathogen growth, and antitoxin effects Antagonistic activities against zoonotic pathogens Reduce the blood lipid level and regulate the cardiovascular system Produce biosurfactants, hydrogen peroxide (H2O2), and inhibit the growth of intestinal and urogenital pathogens Immunomodulation, and competitive exclusion of pathogens