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KCTC 3635 Lactobacillus delbrueckii subsp. bulgaricus

KCTC No. 3635
Scientific Name Lactobacillus delbrueckii subsp. bulgaricus
NCBI Taxonomy loading..
Synonym Lactobacillus bulgaricus
Kind Bacteria - Firmicutes
Reference 155, 4027
Genome Information
History <- IAM <- PA Hansen, Lb.14 <- S Orla-Jensen, 14
Other Collection No. 14, Lb.14, ATCC [11842], BCRC [10696], CCM [7190], CCUG [21450], CCUG [41390], CECT [4005], CIP [101027], DSM [20081], IAM [12472], IFO [13953], JCM [1002], KCTC [13756], LMG [6901], LMG [13551], NBRC [13953], NCDO [1489], NCFB [1489], NCIMB [11778], NRIC [1688], NCTC [12712], NRIC [1688], VKM [B-1923], VTT [E-96662]
Source From Bulgarian yogurt [3433]
Product2 Cellulase(+)/Protease(v)
Aero Condition Anaerobic
Temperature 37 ℃
Culture Method microaerophilic - anaerobic
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 : ₩90,000 KRW
- Actively growing culture : ₩135,000 KRW

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Title_ArrowPapers citing current resources

Title Journal Title Issued year
Characteristics of functional fermented milk by mixed starters of Lactobacillus bulgaricus and Kluyveromyces marxianus 2006
Preparation and characterization of enzymatic oyster hydrolysates-added yogurt 2006
굴 효소 가수분해물 첨가 요구르트의 제조 및 특성 2006
젖산균과 청국균으로 발효시킨 용안육의 항산화, 항암효과 및 일산화질소생성 2007
젖산균과 청국균으로 발효시킨 용안육의 항산화, 항암효과 및 일산화질소생성 2007
대두분말 발효 베이스와 올리고당으로 제조한 콩아이스크림의 품질특성과 혈당개선능 2008
Quality characteristics and antioxidant activity of spirulina added yogurt 2008
Quality characteristics of soy ice cream prepared with fermented soybean powder base and oligosaccharide and its blood glucose lowering effect 2008
스피루리나 효소가수분해물의 생리활성 탐색 2009
Investigation of Biological Activities of Enzymatic Hydrolysate of Spirulina 2009
Trehalose 와 당류가 냉동요구르트의 저장 중 유산균 생존율과 품질특성에 미치는 영향 2010
Screening lactic acid bacteria from swine origins for multistrain probiotics based on in vitro functional properties Elsevier 2010
Bacteriocin production by probiotic bacteria from curd and its field application to poultry 2012
통보릿가루를 첨가한 요구르트의 품질특성 및 항산화 활성 2013
유산균주의 종류에 따른 통보릿가루 첨가 요구르트의 품질 특성 2013
Quality Characteristics and Antioxidant Activity of Yogurt Added with Whole Barley Floura 2013
Screening of radio-resistant lactic acid bacteria 2013
꽃송이 버섯의 기능성과 산업적 활용 방안 2014
Effect of Colored Barley Flours on Quality Characteristics of Fermented Yogurt by Lactobacillus spp. 2014
Effect of colored barley flours on quality characteristics of fermented yogurt by Lactobacillus spp 2014
수용성 β-glucan 을 함유한 꽃송이버섯 발효액의 제조 2015
통보리가루 첨가 요구르트의 저장 중 품질 특성 2015
오가피 분말을 첨가한 요구르트의 품질 특성 및 항산화 활성 2015
수용성 β-glucan 을 함유한 꽃송이버섯 발효액의 제조 2015
Lactobacillus porci sp. nov., isolated from small intestine of a swine 2018
Lactobacillus porci sp. nov., isolated from small intestine of a swine 2018
Enzymatic synthesis of β-galactosyl fucose using recombinant bifidobacterial β-galactosidase and its prebiotic effect Springer 2019