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KCTC 21137 Levilactobacillus fuyuanensis

KCTC No. 21137
Scientific Name Levilactobacillus fuyuanensis
NCBI Taxonomy loading..
Synonym Lactobacillus fuyuanensis
Kind Bacteria - Firmicutes
Reference 10.1099/ijsem.0.003474, 10.1099/ijsem.0.004107
Genome Information
History <- Chun Tao Gu, Northeast Agricultural University
Other Collection No. 244-4, CCM [8906], LMG [31052], NCIMB [15168]
Source From naturally fermented pickle, Heilongjiang Province, China
Product1
Product2
Aero Condition Facultative Anaerobic
Application
Temperature 30 ℃
Culture Method
KCTC Media No. KCTC Media No. 178 : MRS Medium (Oxoid CM359; Difco 0881)
Biosafty Level 1
Price
[Delivery form & Price]
- Freeze dried ampoule : ₩70,000 KRW
- Actively growing culture : ₩105,000 KRW

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21137




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