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KCTC 3936 Lentibacillus salis

KCTC No. 3936
Scientific Name Lentibacillus salis
NCBI Taxonomy loading..
Kind Bacteria - Firmicutes
Reference 6324 / 10.1099/ijs.0.65545-0
Genome Information
History <- C.J. Kim, KRIBB
Other Collection No. BH113, 14.101, DSM [16817]
Source From soil of Ayakekum salt lake, Xinjiang Province, China [6324]
Product2 Cellulase(-)
Aero Condition Aerobic
Temperature 35 ℃
Culture Method
KCTC Media No. 187 /     + (+8% NaCl(pH 7.2))
Biosafty Level 1
MTA Restrictions Only NON-COMMERCIAL USE for reference strains and/or academic researches
[Delivery form & Price]
- Freeze vial : ₩120,000 KRW
- Actively growing culture : ₩180,000 KRW

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Title_ArrowPapers citing current resources

Title Journal Title Issued year
Lentibacillus jeotgali sp. nov., a halophilic bacterium isolated from traditional Korean fermented seafood 2010
Lentibacillus garicola sp. nov., isolated from myeolchi-aekjeot, a Korean fermented anchovy sauce Springer 2015