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KCTC No. | 3767 |
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Scientific Name | Latilactobacillus curvatus |
NCBI Taxonomy | loading.. |
Synonym | Lactobacillus curvatus |
Kind | Bacteria - Firmicutes |
Reference | 1 / 10.1099/ijsem.0.004107 |
Genome Information | |
History | <- JCM <- T Mitsuoka, S8-19 <- DSM 20019 <- IG Abo-Elnaga, 1 |
Other Collection No. | 1, S8-19, ATCC [25601], BCRC [12189], CCUG [30669], CECT [904], CIP [102992], DSM [20019], IFO [15884], JCM [1096], LMG [13553], LMG [9198], NBRC [15884], NCFB [2739], NCIMB [9710], NRIC [1052], NRRL [B-4562], VTT [E-90391] |
Source | From milk [1116] |
Product1 | |
Product2 | |
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 |
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Title | Journal Title | Issued year |
---|---|---|
김치 분리 유산균의 치즈 곰팡이 항진균 활성 | Citeseer | 2013 |
Antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi | koreascience.or.kr | 2013 |
Lactic acid bacteria directly degrade N-nitrosodimethylamine and increase the nitrite-scavenging ability in kimchi | Elsevier | 2017 |