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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 Facultative Anaerobic
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
Price
[Delivery form & Price]
- Freeze vial : ₩70,000 KRW
- Actively growing culture : ₩105,000 KRW



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3779




Title_ArrowPapers 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