Find Resources

Korean Collection for Type Cultures

KCTC provides the distribution services

KCTC 3163 Lactobacillus gasseri

KCTC No. 3163
Scientific Name Lactobacillus gasseri
NCBI Taxonomy loading..
Synonym Lactobacillus acidophilus
Kind Bacteria - Firmicutes
Reference 1111
Genome Information
History <- JCM <- DSM 20243 <- F Gasser, AM63, `Lactobacillus acidophilus`
Other Collection No. AM63, ATCC [33323], BCC [49728], BCRC [14619], CCM [7009], CCUG [31451], CECT [4479], CGMCC [1.3396], CIP [102991], DSM [20243], JCM [1131], LMG [9203], NCDO [2233], NCFB [2233], NCIMB [11718], NCTC [13722], NRIC [1546], NRRL [B-14168], NRRL [B-4240], VTT [E-991245]
Source From human intestine
Product1
Product2 Cellulase(-)/Protease(+)
Aero Condition Anaerobic
Application
Temperature 37 ℃
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 : ₩90,000 KRW
- Actively growing culture : ₩135,000 KRW

Image * Click to view the registered original image - loading the image...
3163




Title_ArrowPapers citing current resources

Title Journal Title Issued year
Analysis of vaginal lactic acid producing bacteria in healthy women dbpia.co.kr 2007
[P8-238] The Effects of Antioxidant on Extracts of White Ginseng (Panax ginseng, CA Meyer) Fermented Ginseng dbpia.co.kr 2008
[P8-239] The Antioxidant Activities of Mixed Fermented Materials of Various Mixed Bacillus sp. dbpia.co.kr 2008
[P5-17] 김치제조 시 발효에 따른 병원성 미생물에 미치는 영향 dbpia.co.kr 2009
[P5-18] 콩 품종에 따른 된장메주의 발효기간에 따른 미생물 및 효소활성 비교 dbpia.co.kr 2009
[P5-19] 과일식초로부터 분리한 Acetobacter aceti B20 균주의 초산발효 특성 dbpia.co.kr 2009
[P5-20] Gamma-glutamyltranspeptidase 의 생성 감소 및 protease 의 활성도가 향상된 Bacillus 속 돌연변이주 개발 dbpia.co.kr 2009
[P5-21] Identification of microorganisms isolated from the wound region of chicken dbpia.co.kr 2009
[P5-22] 압출성형 공정을 이용한 발효 생맥산의 항균 활성 dbpia.co.kr 2009
[P5-23] 분획용매에 따른 압출성형 인삼의 항균활성과 pH 안정성 dbpia.co.kr 2009
[P5-24] 압출성형 백삼이 충치 유발균에 미치는 영향과 HPLC 에 분석에 따른 사포닌 조성 dbpia.co.kr 2009
[P5-25] The Effect of Fermentation on Ascorbic Acid or Citric Acid Treated Ginseng Powder dbpia.co.kr 2009
[P5-26] Optimization of Fermentation Conditions for Ginseng Powder by Lactobacillus gasseri KCTC 3163 dbpia.co.kr 2009
유산균 발효에 의한 십전대보탕의 발효 전 후 성분 변화 연구 gim.kormb.or.kr 2011
Analysis of constituents in Sipjundaebo-tangs fermented by lactic acid bacteria koreascience.or.kr 2011
Characteristics and Partial Purification of a Bacteriocin Produced by Pediococcus damnosus JNU 534 koreascience.or.kr 2011