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Korean Collection for Type Cultures

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KCTC 3176 Lactobacillus crispatus

KCTC No. 3176
Scientific Name Lactobacillus crispatus
NCBI Taxonomy loading..
Synonym Lactobacillus acidophilus
Kind Bacteria - Firmicutes
Reference
Genome Information
History <- JCM <- E Lauer <- G. Reuter, Sp34
Other Collection No. Sp34, CIP [105001], JCM [5808], LMG [18189]
Source From sputum adult [1052]
Product1
Product2 Cellulase(-)/Protease(-)
Aero Condition Facultative 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 : ₩70,000 KRW
- Actively growing culture : ₩105,000 KRW

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3176




Title_ArrowPapers citing current resources

Title Journal Title Issued year
단백분해효소 전처리 및 starter culture 의 종류에 따른 frozen soy yogurt 의 품질특성 dbpia.co.kr 2001
단백분해효소와 배양방법의 종류에 따른 비피더스균의 생육특성 및 soy yogurt 의 품질특성 dev02.dbpia.co.kr 2001
Growth characteristics of Bifidobacteria and quality characteristics of soy yogurt prepared with different proteolytic enzymes and starter culture koreascience.or.kr 2001
Quality characteristics of frozen soy yogurt prepared with different proteolytic enzymes and starter culture koreascience.or.kr 2001
단백분해효소와 starter culture 의 종류에 따른 frozen soy yogurt 의 저장성 dbpia.co.kr 2005
단백분해효소와 starter Culture 의 종류에 따른 dev02.dbpia.co.kr 2005