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Korean Collection for Type Cultures
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KCTC 3603 Latilactobacillus sakei subsp. sakei
| KCTC No. | 3603 |
|---|---|
| Scientific Name | Latilactobacillus sakei subsp. sakei |
| NCBI Taxonomy | loading.. |
| Synonym | Lactobacillus sake, Lactobacillus bavaricus, Lactobacillus sake subsp. sake, Lactobacillus sakei subsp. sakei |
| Kind | Bacteria - Firmicutes |
| Reference | 1, 4036 / 10.1099/ijsem.0.004107 |
| Genome Information | |
| History | <- JCM <- ATCC <- K Kitahara, T.S(=37) |
| Other Collection No. | T.S., 37, AS [1.2142], ATCC [15521], BCRC [14622], CCUG [30501], CECT [906], CGMCC [1.2142], CIP [103139], DSM [20017], IFO [15893], JCM [1157], LMG [9468], NBRC [15893], NCFB [2714], NCIMB [13090], NRIC [1071], VTT [E-991032], WDCM [00015] |
| Source | From Moto starter of sake |
| 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 vial : ￦70,000 KRW - Actively growing culture : ￦105,000 KRW |
| Image |
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Papers citing
current resources
| Title | Journal Title | Issued year |
|---|---|---|
| Analysis of Microbial Diversity in Low | dbpia.co.kr | 2003 |
| Real-time PCR monitoring of Lactobacillus sake, Lactobacillus plantarum, and Lactobacillus paraplantarum during kimchi fermentation | dbpia.co.kr | 2006 |
| Weissella 속 유산균의 빠른 동정을 위한 16S rDNA PCR-RFLP 분석법의 적용 | gim.kormb.or.kr | 2010 |
| Lactobacillus sakei 생육저해활성 보유 Leuconostoc mesenteroides 가생산하는 Bacteriocin 의 특성 | gim.kormb.or.kr | 2011 |
| Kimchi probiotic bacteria contribute to reduced amounts of N-nitrosodimethylamine in lactic acid bacteria-fortified kimchi | Elsevier | 2017 |
| Composition for preventing hair loss or promoting hair growth comprising extracellular follicle derived from lactic acid bacteria | Google Patents | 2018 |