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KCTC 21123 Levilactobacillus mulengensis

KCTC No. 21123
Scientific Name Levilactobacillus mulengensis
NCBI Taxonomy loading..
Synonym Lactobacillus mulengensis
Kind Bacteria - Firmicutes
Reference 10.1099/ijsem.0.003474, 10.1099/ijsem.0.004107
Genome Information
History <- Chun Tao Gu, Northeast Agricultural Univ.
Other Collection No. 112-3, CCM [8909], LMG [31049], NCIMB [15174]
Source From naturally fermented pickle, Heilongjiang Province, China
Aero Condition Facultative Anaerobic
Temperature 30 ℃
Culture Method
KCTC Media No. KCTC Media No. 178 : MRS Medium (Oxoid CM359; Difco 0881)
Biosafty Level 1
MTA Restrictions Only NON-COMMERCIAL USE for reference strains and/or academic researches
[Delivery form & Price]
- Freeze vial : ₩70,000 KRW
- Actively growing culture : ₩105,000 KRW

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Title_ArrowNew articles

Title Journal Title Issued year
Lactobacillus jixianensis sp. nov., Lactobacillus baoqingensis sp. nov., Lactobacillus jiayinensis sp. nov., Lactobacillus zhaoyuanensis sp. nov., Lactobacillus lindianensis sp. nov., Lactobacillus huananensis sp. nov., Lactobacillus tangyuanensis sp. nov., Lactobacillus fuyuanensis sp. nov., Lactobacillus tongjiangensis sp. nov., Lactobacillus fujinensis sp. nov. and Lactobacillus mulengensis sp. nov., isolated from Chinese traditional pickle. - International journal of systematic and evolutionary microbiology - 2019