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KCTC 5053 Latilactobacillus sakei subsp. carnosus

KCTC No. 5053
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 <- LMG <- CCUG, `Lactobacillus sake` <- G Klein and G Reuter
Other Collection No. R 14b/a, BCRC [17500], CCUG [31331], CECT [5766], CIP [105422], DSM [15831], JCM [11031], KCTC [3802], LMG [17302], NBRC [107868]
Source From fermented meat product(raw sausage), Berlin, Germany [4036]
Product1
Product2
Aero Condition Facultative Anaerobic
Application
Temperature 37 ℃
Culture Method
KCTC Media No. KCTC Media No. 178 : MRS Medium (Oxoid CM359; Difco 0881)
Biosafty Level 1
Price
[Delivery form & Price]
- Freeze dried ampoule : ₩70,000 KRW
- Actively growing culture : ₩105,000 KRW

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5053




Title_ArrowPapers citing current resources

Title Journal Title Issued year
Intestinibaculum porci gen. nov., sp. nov., a new member of the family Erysipelotrichaceae isolated from the small intestine of a swine Springer 2019