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KCTC 3767 Latilactobacillus curvatus

KCTC No. 3767
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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3767




Title_ArrowPapers citing current resources

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