JCM Catalogue


Lactobacillus bavaricus Stetter and Stetter 1980

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

1128 <-- DSM 20494 <-- O. Kandler <-- K. O. Stetter L3.
Accessioned in 1982.
=CIP 104494 =DSM 20494.
Lactobacillus sakei subsp. sakei.
Lactobacillus bavaricus.
Medium: 1, 13, 84;  Temperature: 30°C; Rehydration fluid: 663.   more information +  Full / Short version of the cataloguepage top

Source: Pickled cabbage [115].
Biochemistry/Physiology: [115].
Cell wall: [115].
G+C (mol%): 42 [115].
Taxonomy: [12937].

Publication(s) using this strain [A06007].
 Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not imposed
Export control (1) No
Distribution control in Japan (2) No
Genetically modified microorganism No
Technical information -
Additional information -
 (1) in complying with the Foreign Exchange and Foreign Trade Control Law of Japan
 (2) in complying with the Plant Protection Law of Japan

 Delivery category
Domestic A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)
Overseas A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)

Viability and purity assays of this product were performed at the time of production as part of quality control. 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.

1129 <-- DSM 20269 <-- K. O. Stetter 136.
Accessioned in 1982.
=ATCC 31063 =BCRC 12933 =CECT 4591 =CECT 980 =CIP 104362 =DSM 20269 =KCTC 3598 =LMG 9844 =NCFB 2588 =NCIMB 12076 =NRIC 1764.
Lactobacillus sakei subsp. sakei.
Lactobacillus bavaricus.
Medium: 1, 13, 84;  Temperature: 37°C; Rehydration fluid: 663.   more information +

Source: Pickled cabbage [115].
Biochemistry/Physiology: [115].
G+C (mol%): 41.0 (Tm) [115], 42.0 (Tm) [4498].
DNA-DNA relatedness: [4497,4498].
Taxonomy: [12937].
More information: Type strain of Lactobacillus bavaricus [105,115].
NCBI Taxonomy ID: 1599.

Publication(s) using this strain [A06038, A06220].
 Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not imposed
Export control (1) No
Distribution control in Japan (2) No
Genetically modified microorganism No
Technical information -
Additional information -
 (1) in complying with the Foreign Exchange and Foreign Trade Control Law of Japan
 (2) in complying with the Plant Protection Law of Japan

 Delivery category
Domestic A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)
Overseas A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)

Viability and purity assays of this product were performed at the time of production as part of quality control. 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.

- Instructions for an order
- Go to JCM Top Page