JCM Catalogue


Lactobacillus sp.

Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae.

20318 <-- IAM 10077 <-- K. Kitahara.
Accessioned in 2007.
=ATCC 15578 =IAM 10077.
Lactobacillus sakei subsp. sakei.
Medium: 1, 13, 84;  Temperature: 30°C; Rehydration fluid: 663.
 
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Source: Moto yeast mash of sake.
Cell wall: [010].
Fatty acid: [6649].
DNA-DNA relatedness: [012].
Taxonomy: [367,6695,6696,6711,6712,6713,6714].

Delivery category: Domestic, A or C; Overseas, A or C.
This product was produced by the IAM Culture Collection (IAM) and transferred to JCM in 2007. Viability and purity assays were performed by IAM at the time of production. The authenticity of the culture was confirmed by analyzing an appropriate gene sequence, e.g., the 16S rRNA gene for prokaryotes, the D1/D2 region of LSU rRNA gene, the ITS region of the nuclear rRNA operon, etc. for eukaryotes. The characteristics and/or functions of the strain appearing in the catalogue are based on information from the corresponding literature and JCM does not guarantee them.
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