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Korean Collection for Type Cultures

KCTC에서는 일반자원 분양과 특허자원 분양 서비스를 제공 합니다.

KCTC 3603

KCTC No. 3603  
(KCTC Other No.)  
Resource Type Bacteria  
Name Latilactobacillus sakei subsp. sakei  
Type Strain Yes  
Biosafty Level 1  
LMO No  
Synonym Lactobacillus sake, Lactobacillus bavaricus, Lactobacillus sake subsp. sake, Lactobacillus sakei subsp. sakei  
Phylum (ex Phylum) Bacillota (Firmicutes)  
Genome Information  
History <- JCM <- ATCC <- K Kitahara, T.S(=37)  
Source From Moto starter of sake  
Other Collection No. AS [1.2142], ATCC [15521], BCRC [14622], CCUG [30501], CECT [906], CGMCC [1.2142], CIP [103139], DSM [20017], IFO [15893], JCM [1157], LMG [9468], NBRC [15893], NCFB [2714], NCIMB [13090], NRIC [1071], VTT [E-991032], WDCM [00015]  
Reference 1, 4036 / 10.1099/ijsem.0.004107  
KCTC Media No. KCTC media No. 178 MRS Medium (Oxoid CM359; Difco 0881)
 
Oxygen Requirement Facultative Anaerobic  
Temperature 30 ℃  
pH netural pH 배양 가능 (배지정보 참조)  
Incubation Time  
Images
KCTC3603
 
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  

* KCTC에서 분양받은 자원을 이용하여 논문이나 특허에 사용하실 경우, ‘본 연구에 사용된 생물자원은 KCTC로부터 제공받았음’ 문구를 반드시 기재해주시기 바랍니다.
(영문 : The biological resources used in this research were distributed from KCTC.)




Title_Arrow참고 문헌

제목 저널명 발행년도
Analysis of Microbial Diversity in Low dbpia.co.kr 2003
Real-time PCR monitoring of Lactobacillus sake, Lactobacillus plantarum, and Lactobacillus paraplantarum during kimchi fermentation dbpia.co.kr 2006
Weissella 속 유산균의 빠른 동정을 위한 16S rDNA PCR-RFLP 분석법의 적용 gim.kormb.or.kr 2010
Lactobacillus sakei 생육저해활성 보유 Leuconostoc mesenteroides 가생산하는 Bacteriocin 의 특성 gim.kormb.or.kr 2011
Kimchi probiotic bacteria contribute to reduced amounts of N-nitrosodimethylamine in lactic acid bacteria-fortified kimchi Elsevier 2017
Composition for preventing hair loss or promoting hair growth comprising extracellular follicle derived from lactic acid bacteria Google Patents 2018