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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 |
| MTA Restrictions | Only NON-COMMERCIAL USE for reference strains and/or academic researches |
| Price | [Delivery form & Price] - Freeze vial : ￦70,000 KRW - Actively growing culture : ￦105,000 KRW |
| Image |
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