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KCTC 3802 Latilactobacillus sakei subsp. carnosus

KCTC No. 3802
Scientific Name Latilactobacillus sakei subsp. carnosus
NCBI Taxonomy loading..
Synonym Lactobacillus sake subsp. carnosus, Lactobacillus sakei subsp. sake, Lactobacillus curvatus subsp. melibiosus , Lactobacillus sakei subsp. carnosus
Kind Bacteria - Firmicutes
Reference 4036 / 10.1099/ijsem.0.004107
Genome Information
History <- CCUG <- G Klein and G Reuter
Other Collection No. R 14b/a, BCRC [17500], CCUG [31331], CECT [5766], CIP [105422], DSM [15831], JCM [11031], KCTC [5053], LMG [17302], NBRC [107868]
Source From fermented meat product(raw sausage), Berlin, Germany [4036]
Product1
Product2 Cellulase(-)/Protease(-)
Aero Condition Facultative Anaerobic
Application
Temperature 37 ℃
Culture Method
KCTC Media No. KCTC Media No. 10 : Lactobacilli MRS Broth (Difco 0881)
, KCTC Media No. 249 : BL Agar (Glucose Blood Liver Agar)
Biosafty Level 1
Price
[Delivery form & Price]
- Freeze vial : ₩70,000 KRW
- Actively growing culture : ₩105,000 KRW



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