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KCTC 3503 Lentilactobacillus parabuchneri
| KCTC No. | 3503 |
|---|---|
| Scientific Name | Lentilactobacillus parabuchneri |
| NCBI Taxonomy | loading.. |
| Synonym | Lactobacillus buchneri, Lactobacillus parabuchneri |
| Kind | Bacteria - Firmicutes |
| Reference | 1, 2537 / 10.1099/ijsem.0.004107 |
| Genome Information | |
| History | <- NCDO <- ME. Sharpe <- NCIMB <- AC Hayword, 6E |
| Other Collection No. | 6E, ATCC [49374], BCRC [14743], CCUG [32261], CECT [5740], CIP [103368], DSM [5707], JCM [12493], LMG [11457], NBRC [107865], NCDO [2748], NCIMB [8838], VTT [E-93503] |
| Source | From human saliva |
| Product1 | |
| Product2 | Cellulase(-)/Protease(-) |
| Aero Condition | Facultative Anaerobic |
| Application | |
| Temperature | 30 ℃ |
| 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 |
| Image |
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Papers citing
current resources
| Title | Journal Title | Issued year |
|---|---|---|
| Effect of Citrus Fermented by Lactococcus lactis W-44 Isolated from Kimchi on Growth of Cultured Flounder, Paralichthys olivaceus | koreascience.or.kr | 2007 |
| 김치에서 분리한 Lactococcffs lactlis W-44 에 의한 감귤발효물의양식 넘치 성장에 미치는 영향 | researchgate.net | 2007 |