Table 1. Isolation and identification of lactic acid bacteria (LAB) and QPS-Bacillus strains from Sacheon

No.	Isolates	Closest match	Similarity (%)	Source	Ref.
1	jo 43-2	Bacillus amyloliquefaciens	99.9	Acacia syrup	Yang et al. (2025)
2	JS-13-5	Bacillus amyloliquefaciens	99.8	Ganppang meju doenjang	Yang et al. (2025)
3	JS-65-1	Bacillus subtilis	99.7	Wild kiwi extract soy sauce1)
4	JS-66-3	Bacillus subtilis	99.9	Soy sauce3	Yang et al. (2025)
5	JY-30-2	Bacillus subtilis	99.9	Pickled perilla leaves	Yang et al. (2025)
6	JY-48-5	Bacillus amyloliquefaciens	99.7	Gochujang22)
7	JY-65-8	Bacillus subtilis	99.9	Wild kiwi extract soy sauce1)
8	GH-11-11	Latilactobacillus curvatus	100.0	Sacheon-eup donga makgeolli fermented concentrate	Park et al. (2025)
9	GH-11-12	Latilactobacillus curvatus	100.0	Sacheon-eup donga makgeolli fermented concentrate	Park et al. (2025)
10	GH-11-13	Latilactobacillus curvatus	100.0	Sacheon-eup donga makgeolli fermented concentrate	Park et al. (2025)
11	GH-118-24	Latilactobacillus curvatus	100.0	Sacheon-eup donga makgeolli products	Park et al. (2025)

Jeong Wol Saem, Jeongdong-myeon, Sogok-gil Farm, 12 years.
Kongji Eun Farm, Sacheon-si, Sanam-myeon Farm, 7 years.