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KCTC 3102 Levilactobacillus brevis

KCTC No. 3102
Scientific Name Levilactobacillus brevis
NCBI Taxonomy loading..
Synonym Lactobacillus brevis
Kind Bacteria - Firmicutes
Reference 10.1099/ijsem.0.004107
Genome Information
History <- TI Mheen <- IMAB B-9-2 <- ATCC <- RH Vaughn, Univ. California, 269Y
Other Collection No. 269Y, ATCC [8287], BUCSAV [220], BCRC [10361], CCUG [21531], CCM [1815], DSM [20556], IAM [1082], IFO [3345], JCM [1559], LMG [7761], NBRC [3345], NCDO [474], NCIMB [8038], NRIC [1034]
Source From green, fermenting Sevillano variety olives
Product2 Cellulase(+)/Protease(-)
Aero Condition Facultative Anaerobic
Temperature 30 ℃
Culture Method
KCTC Media No. KCTC Media No. 10 : Lactobacilli MRS Broth (Difco 0881)
Biosafty Level 1
[Delivery form & Price]
- Freeze dried ampoule : ₩70,000 KRW
- Actively growing culture : ₩105,000 KRW

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Title_ArrowPapers citing current resources

Title Journal Title Issued year
Valorizing cabbage (Brassica oleracea L. var. capitata) and capsicum (Capsicum annuum L.) wastes: in vitro health-promoting activities Springer
밀가루 및 당 농도가 소다크랙커의 스폰지 발효에 미치는 영향 1997
소다 크레커의 최적 스폰지 발효률 위한 혼합젖산균의 선별 1997
Effect of Concentrations of Wheat Flour and Sugar on Sponge Fermentation of Soda Cracker 1997
Repeated fed-batch fermentation of wheat flour solution by mixed lactic acid bacteria 1997
Retardation of kimchi fermentation and growth inhibition of related microorganisms by tea catechins 1997
혼합 젖산균을 이용한 밀가루 용액의 반복 유가식 발효 1997
유산균 Lactobacillus 종간의 분류를 위한 RAPD 분석법의 매개변수에 관한 연구 1998
치자 열매에서 항미생물 활성을 갖는 3, 4-Dihydroxybenzoic Acid 의 분리 1999
Isolation of 3, 4-dihydroxybenzoic acid, which exhibits antimicrobial activity, from fruits of Gardenia jasminoides Ellis 1999
땅콩껍질에서 항균 및 항산화활성이 있는 3-methoxy-4-hydroxybenzoic acid 와 4-hydroxybenzoic acid 의 동정 2000
헛개나무 열수추출물로부터 항산화 및 항미생물 활성을 갖는 3-methoxy-4-hydroxybenzoic acid 와 3-methyoxy-4-hydroxycinnamic acid 의 분리 및 동정 2000
Isolation and identification of azelaic acid and 3, 4-dihydroxybenzoic acid from buckwheat hull as antimicrobial substances 2000
Isolation and identification of 3-methoxy-4-hydroxybenzoic acid and 3-methoxy-4-hydroxycinnamic acid from hot water extracts of Hovenia dulcis Thunb and?… 2000
포공영 클로로포름 분획의 김치 유산균 및 효모에 대한 저해 효과 2001
Characteristics of alcohol insoluble residue extracted from Ulmus davidiana 2004
Physicochemical properties and intestinal bacterial growth-promoting effect of cell-wall polysaccharides from cucumber peel 2005
Characterization of the pectic polysaccharides from pumpkin peel Elsevier 2006
열무 추출물과 Cold Shock 가 김치 젖산균의 생육에 미치는 영향 2007
Bactericidal effect of bacteriocin of Lactobacillus plantarum K11 isolated from dongchimi on Escherichia coli O157 2007
The effect of Yulmoo extract and cold shock on the growth of kimchi lactic bacteria 2007
Characterization of soluble dietary fibers from wax gourd (Benincasa hispida) pulp and peel 2008
소청룡탕과 유산균 발효 소청룡탕의 약리효능의 비교 2011
Leuconostoc mesenteroides KCTC3505 를 이용한 발효자몽 추출물 생산 조건의 최적화 2011
Antimicrobial activity of some Vietnamese medicinal plants extracts 2013
Antimicrobial activity of some Vietnamese medicinal plants extracts 2013
경구 처방의 경피용 제제 및 한방 화장품 소재 개발 시의 방제이론 적용에 관한 연구 2015