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KCTC No. | 3802 |
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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 dried ampoule : ₩70,000 KRW - Actively growing culture : ₩105,000 KRW |
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