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Korean Collection for Type Cultures
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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 |
| Image |
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Papers 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 |