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Korean Collection for Type Cultures

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KCTC 3162 Lactobacillus paragasseri

KCTC No. 3162
Scientific Name Lactobacillus paragasseri
NCBI Taxonomy loading..
Synonym Lactobacillus gasseri
Kind Bacteria - Firmicutes
Genome Information
History <- JCM <- DSM 20077 <- G Reuter, F164, `Lactobacillus acidophilus`
Other Collection No. F164, ATCC [19992], CIP [103690], DSM [20077], JCM [1130], VPI [6033], WDCM [00103]
Source From human feces [1088]
Product2 Cellulase(-)/Protease(-)
Aero Condition Facultative Anaerobic
Temperature 37 ℃
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_ArrowPapers citing current resources

Title Journal Title Issued year
[P8-238] The Effects of Antioxidant on Extracts of White Ginseng (Panax ginseng, CA Meyer) Fermented Ginseng 2008
[P8-239] The Antioxidant Activities of Mixed Fermented Materials of Various Mixed Bacillus sp. 2008
[P5-25] The Effect of Fermentation on Ascorbic Acid or Citric Acid Treated Ginseng Powder 2009
[P5-02] Antimicrobial Activity of Levan against Foodborne Pathogens 2010
[P5-03] Analysis of Biogenic Amines and Biogenic Amine-Producing Bacteria in Miso, Japanese Soybean Paste 2010
[P5-04] Studies on Constructive Metabolism of Ginsenosides by Pediococcus pentosaceus K65, Pediococcus pentosaceus K641, Lactobacillus gasseri KCTC 3162 2010
[P5-05] Expression of Arginase Gene in Bacillus sp. Enhances Ornithine Production 2010
[P5-06] Quality Characteristics of Low-Salt Myungran Jeotkal Fermented by Vegetable-Origin Lactic acid Bacteria and Salt from Deep Sea Water 2010
[P5-07] 케피어그레인으로 제조한 요쿠르트로부터 Enterococcus sp. A18 균주의 분리 및 특성규명 2010
[P5-08] The inhibition effect of antifungal compounds from Lactobacillus plantarum AF1 on the growth of film yeast in kimchi 2010
[P5-09] Inhibition of film forming yeast in takju by antimicrobial compounds from Lactobacillus sp and Bacillus sp. 2010
[P5-10] Effects of Various Solar Salts on the Characteristics of Doenjang 2010
[P5-11] Probiotic Properties of Bacillus polyfermenticus CJ6 Isolated from Meju 2010
Quality and antioxidant activity of ginseng seed processed by fermentation strains Elsevier 2015
Quality and characteristics of fermented ginseng seed oil based on bacterial strain and extraction method Elsevier 2017