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