Table 5 Comparative analysis of the genome features of B. amyloliquefaciens subsp. plantarum strain Fito_F321 with both B. amyloliquefaciens and B. velezensis. Details for each genome was completed according to the information available at NCBI and EzBioCloud
| Â | Strain | GB acession number | Isolation source | Country | Genome size (Mb) | G+C content (%) | Protein-coding sequences | tRNA coding genes | rRNA |
|---|---|---|---|---|---|---|---|---|---|
B. amyloliquefaciens subsp. plantarum strain Fito_F321 | MSYT00000000 | Leaves (vineyard) | Portugal | 3.86 | 46.54% | 3.697 | 86 | 5 | |
Type-strains | B. amyloliquefaciens subsp. plantarum FZB42 | CP000560 | Soil (sugar beet) | Germany | 3.92 | 46.50% | 3.687 | 89 | 31 |
B. amyloliquefaciens subsp. amyloliquefaciens DSM 7 | FN597644 | Not available/unknown | Germany | 3.98 | 46.10% | 3.870 | 94 | 30 | |
Bacillus velezensis KCTC 13012 | LHCC00000000.1 | River velez | Spain | 4.04 | 46.30% | 3.806 | 80 | 9 | |
Bacillus velezensis NRRL B-41580 | LLZC00000000.1 | River Velez | Spain | 4.03 | 46.30% | 3.790 | 80 | 9 | |
Non type-strains | B. amyloliquefaciens subsp. plantarum SQR9 | CP006890 | Cucumber rhizosphere | China | 4.12 | 46.10% | 3.902 | 72 | 21 |
Bacillus amyloliquefaciens WS-8 | CP018200.1 | Soil | China | 3.93 | 46.50% | 3.670 | 86 | 27 | |
Bacillus amyloliquefaciens CC178 | CP006845.1 | Cucumber phyllosphere | South Korea | 3.92 | 46.50% | 3.702 | 86 | 27 | |
Bacillus amyloliquefaciens KHG19 | CP007242.1 | Fermented soybean paste | South Korea | 3.95 | 46.60% | 3.698 | 89 | 31 | |
Bacillus amyloliquefaciens Y2 | CP003332.1 | Wheat rhizosphere | China | 4.24 | 45.90% | 4.038 | 87 | 31 | |
B. amyloliquefaciens subsp. plantarum AS43.3 | CP003838 | Surface of a wheat spike | USA | 3.96 | 46.60% | 3.669 | 89 | 31 | |
Bacillus amyloliquefaciens UMAF6614 | CP006960.1 | Not available/unknown | Not available/unknown | 4.01 | 46.50% | 3.754 | 83 | 27 | |
Bacillus amyloliquefaciens B15 | CP014783.1 | Grape skin | China | 4.01 | 46.50% | 3.759 | 90 | 31 | |
Bacillus amyloliquefaciens UMAF6639 | CP006058.1 | Not available/unknown | Not available/unknown | 4.03 | 46.30% | 3.741 | 83 | 27 | |
Bacillus amyloliquefaciens S499 | CP014700.1 | Soil | Democratic Republic of the Congo | 3.93 | 46.60% | 3.720 | 81 | 24 | |
Bacillus amyloliquefaciens IT-45 | CP004065.1 | Not available/unknown | Not available/unknown | 3.93 | 46.60% | 3.726 | 95 | 30 | |
Bacillus amyloliquefaciens LFB112 | CP006952.1 | Chinese herbs | China | 3.94 | 46.70% | 3.684 | 94 | 32 | |
Bacillus amyloliquefaciens Y14 | CP017953.1 | Rhizosphere of peanut | China | 3.96 | 46.40% | 3.741 | 87 | 27 | |
Bacillus amyloliquefaciens LM2303 | CP018152.1 | Wild yak dung | China | 3.99 | 46.70% | 3.771 | 86 | 27 | |
Bacillus amyloliquefaciens L-S60 | CP011278.1 | Soil | China | 3.90 | 46.70% | 3.662 | 91 | 28 | |
Bacillus amyloliquefaciens L-H15 | CP010556.1 | Cucumber seedlings | China | 3.91 | 46.70% | 3.666 | 84 | 28 | |
Bacillus amyloliquefaciens MBE1283 | CP013727.1 | Korean traditional alcoholic beverage | South Korea | 3.97 | 46.50% | 3.725 | 86 | 27 | |
Bacillus amyloliquefaciens RD7-7 | CP016913.1 | Fermented soybean paste | South Korea | 3.69 | 46.30% | 3.501 | 87 | 27 | |
Bacillus amyloliquefaciens MT45 | CP011252.1 | Daqu | China | 3.90 | 46.10% | 3.752 | 81 | 24 | |
Bacillus amyloliquefaciens SRCM101267 | CP021505.1 | Food | South Korea | 4.07 | 45.90% | 4.014 | 87 | 27 | |
Bacillus amyloliquefaciens LL3 | CP002634.1 | Fermented food | South Korea | 4.00 | 45.69% | 3.935 | 72 | 22 | |
Bacillus amyloliquefaciens TA208 | CP002627.1 | Soil | China | 3.94 | 45.80% | 3.891 | 70 | 19 | |
Bacillus amyloliquefaciens XH7 | CP002927.1 | Not available/unknown | Not available/unknown | 3.94 | 45.80% | 3.889 | 75 | 22 |