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Korean Collection for Type Cultures
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KCTC 13185
| KCTC No. | 13185 |
|---|---|
| (KCTC Other No.) | |
| Resource Type | Bacteria |
| Name | Lactococcus chungangensis |
| Type Strain | Yes |
| Biosafty Level | 1 |
| LMO | No |
| Synonym | |
| Phylum (ex Phylum) | Bacillota (Firmicutes) |
| Genome Information | |
| History | <- WY Kim, Chung-Ang Univ. |
| Source | From activated sludge wastewater treatment plant, Cheonan, Korea [5979] |
| Other Collection No. | CCUG [55099], DSM [22330], JCM [17100], KCTC [12684BP] |
| Reference | 5979 / 10.1099/ijs.0.65527-0 |
| KCTC Media No. |
KCTC media No. 3 Brain Heart Infusion Agar |
| Oxygen Requirement | Facultative Anaerobic |
| Temperature | 30 ℃ |
| pH | netural pH 배양 가능 (배지정보 참조) |
| Incubation Time | |
| Images |
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| Price |
[Delivery form & Price]
- Freeze vial (Regular distribution): $70,000 KRW - Actively growing culture (Active culture distribution): ￦105 KRW * For regular distribution of animal cell strains to other countries, a separate dry ice fee (packing charges $500) will be added. ※ If you are picking up an animal cell strain in person, you must bring your own dry ice or liquid nitrogen. |
| MTA Restrictions | Only NON-COMMERCIAL USE for reference strains and/or academic researches |
If you use the resources sold by our KCTC for papers or patents, please make sure to write the phrase "The biological resources used in this research were distributed from KCTC"
References
| Title | Jounal | Issued |
|---|---|---|
| Lactococcus taiwanensis sp. nov., a lactic acid bacterium isolated from fresh cummingcordia | ijs.microbiologyresearch.org | 2013 |
| Lactococcus formosensis sp. nov., a lactic acid bacterium isolated from yan-tsai-shin (fermented broccoli stems) | ijs.microbiologyresearch.org | 2014 |
| Alcohol dehydrogenase activity in Lactococcus chungangensis: Application in cream cheese to moderate alcohol uptake | Elsevier | 2015 |
| Lactococcushircilactis sp. nov. and Lactococcuslaudensis sp. nov., isolated from milk | ijs.microbiologyresearch.org | 2015 |
| Aldehyde dehydrogenase activity in Lactococcus chungangensis: Application in cream cheese to reduce aldehyde in alcohol metabolism | Elsevier | 2016 |