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Korean Collection for Type Cultures
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KCTC 3779
| KCTC No. | 3779 |
|---|---|
| (KCTC Other No.) | |
| Resource Type | Bacteria |
| Name | Streptococcus thermophilus |
| Type Strain | No |
| Biosafty Level | 1 |
| LMO | No |
| Synonym | Streptococcus salivarius subsp. thermophilus |
| Phylum (ex Phylum) | Bacillota (Firmicutes) |
| Genome Information | |
| History | <- NCIMB <- FL Davies, NIRD |
| Source | From commercial yoghurt |
| Other Collection No. | ATCC [BAA-250], LMG [18311], NCDO [2075], NCDO [2393], NCFB [2075], NCFB [2393], NCIMB [702075], NIRD [1504] |
| Reference | |
| KCTC Media No. |
KCTC media No. 10 Lactobacilli MRS Broth |
| Oxygen Requirement | Microaerophilic |
| Temperature | 37 ℃ |
| pH | netural pH 배양 가능 (배지정보 참조) |
| Incubation Time | |
| Images |
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| Price |
[Delivery form & Price]
- Freeze vial (Regular distribution): $90,000 KRW - Actively growing culture (Active culture distribution): ￦135 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 |
|---|---|---|
| Trehalose 와 당류가 냉동요구르트의 저장 중 유산균 생존율과 품질특성에 미치는 영향 | db.koreascholar.com | 2010 |
| 발효생강의 품질 특성 | dbpia.co.kr | 2011 |
| Quality properties of fermented gingers | koreascience.or.kr | 2011 |
| 발효생강의 품질 특성 | ndsl.kr | 2011 |
| 발효생강 추출물이 RAW 264.7 마크로파지에서 NO 및 PGE2 생성에 미치는 영향 | foodengprog.kr | 2013 |
| Antioxidant and antimicrobial activities of ginger with aging and fermentation | db.koreascholar.com | 2017 |
| 발효숙성생강의 항산화 및 항균 활성 | dbpia.co.kr | 2017 |
| Processed Gingers: Current and Prospective Use in Food, Cosmetic, and Pharmaceutical Industry | ingentaconnect.com | 2019 |
| Processed Gingers: Current and Prospective Use in Food, Cosmetic, and Pharmaceutical Industry | ingentaconnect.com | 2019 |