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Korean Collection for Type Cultures
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KCTC 3779 Streptococcus salivarius subsp. thermophilus
| KCTC No. | 3779 |
|---|---|
| Scientific Name | Streptococcus salivarius subsp. thermophilus |
| NCBI Taxonomy | loading.. |
| Synonym | Streptococcus thermophilus |
| Kind | Bacteria - Firmicutes |
| Reference | |
| Genome Information | |
| History | <- NCIMB <- FL Davies, NIRD |
| Other Collection No. | 1504, ATCC [BAA-250], LMG [18311], NCDO [2075], NCDO [2393], NCFB [2075], NCFB [2393], NCIMB [702075], NIRD [1504] |
| Source | From commercial yoghurt |
| Product1 | |
| Product2 | |
| Aero Condition | Microaerophilic |
| Application | Used in production of yoghurt |
| Temperature | 37 ℃ |
| Culture Method | |
| KCTC Media No. | KCTC Media No. 10 : Lactobacilli MRS Broth (Difco 0881) |
| Biosafty Level | 1 |
| MTA Restrictions | Only NON-COMMERCIAL USE for reference strains and/or academic researches |
| Price | [Delivery form & Price] - Freeze vial : ￦90,000 KRW - Actively growing culture : ￦135,000 KRW |
| Image |
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Papers citing
current resources
| Title | Journal Title | Issued year |
|---|---|---|
| Trehalose 와 당류가 냉동요구르트의 저장 중 유산균 생존율과 품질특성에 미치는 영향 | db.koreascholar.com | 2010 |
| 발효생강의 품질 특성 | dbpia.co.kr | 2011 |
| Quality properties of fermented gingers | koreascience.or.kr | 2011 |
| 발효생강의 품질 특성 | ndsl.kr | 2011 |
| 발효생강 추출물이 RAW 264.7 마크로파지에서 NO 및 PGE2 생성에 미치는 영향 | foodengprog.kr | 2013 |
| Antioxidant and antimicrobial activities of ginger with aging and fermentation | db.koreascholar.com | 2017 |
| 발효숙성생강의 항산화 및 항균 활성 | dbpia.co.kr | 2017 |
| Processed Gingers: Current and Prospective Use in Food, Cosmetic, and Pharmaceutical Industry | ingentaconnect.com | 2019 |
| Processed Gingers: Current and Prospective Use in Food, Cosmetic, and Pharmaceutical Industry | ingentaconnect.com | 2019 |