Table 1. Identification of lactic acid bacteria isolated from over-ripened kimchi prepared with different kinds of salted and fermented seafoods using 16S rRNA gene sequence analysis

Source	LAB	16S rRNA sequencing
		Related strain in NCBI	Accession No.	Similarity (%)
Over-ripened kimchi prepared with sun-dried salt	CML01	Leuconostoc mesenteroides subsp. mesenteroides TW8-1	KJ026579	98.6
	CML02	Lactobacillus plantarum FY1	KY039178	99.0
Over-ripened kimchi prepared with ‘Kanari-aekjeot’	KML11	Lactobacillus brevis 12N-1	MG676651	98.2
	KML12	Enterococcus faecium C228	AB246407	100.0
	KML13	Weissella confusa R003	KF312398	99.9
	KML14	Pediococcus pentosaceus L105	KJ649285	99.0
	KML15	Enterococcus faecium DJ1	GU358405	97.0
Over-ripened kimchi prepared with ‘Myeolchi-aekjeot’	MML21	Lactobacillus fermentum LMEM 5	MK418591	100.0
	MML22	Leuconostoc mesenteroides AHL9a	MK262982	99.9
	MML23	Lactobacillus sakei WJ1	KM267630	98.3
	MML24	Lactobacillus brevis Z3	KX608718	97.5
	MML25	Lactobacillus plantarum S9	MF197402	100.0
	MML26	Enterococcus faecalis SLDL-211	MH779826	100.0
Over-ripened kimchi prepared with ‘Saeu-jeot’	SML31	Leuconostoc mesenteroides PC13	EF579730	99.0
	SML32	Lactobacillus brevis 42K	KU746859	98.9
	SML33	Lactobacillus plantarum MS	KP874187	100.0
	SML34	Pediococcus pentosaceus L43	MN904850	99.3
	SML35	Lactobacillus sakei MG5333	MN368591	99.5