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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
Product2 Cellulase(-)/Protease(+)
Aero Condition Facultative Anaerobic
Temperature 30 ℃
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 Microbial Diversity in Low 2003
Real-time PCR monitoring of Lactobacillus sake, Lactobacillus plantarum, and Lactobacillus paraplantarum during kimchi fermentation 2006
Weissella 속 유산균의 빠른 동정을 위한 16S rDNA PCR-RFLP 분석법의 적용 2010
Lactobacillus sakei 생육저해활성 보유 Leuconostoc mesenteroides 가생산하는 Bacteriocin 의 특성 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