JCM Catalogue

Lactobacillus paralimentarius Cai et al. 1999
Taxonomy in NCBI database: Bacteria; Bacillota; Bacilli; Lactobacillales; Lactobacillaceae.
10415 <-- Y. Cai TB1.
Accessioned in 1998.
=CCUG 43349 =CIP 106794 =DSM 13238 =LMG 19152 =NBRC 107152 =NCIMB 13723.
Lactobacillus paralimentarius.
Type strain [4642,12937].
Medium: 1;  Temperature: 30°C; Rehydration fluid: 663.   more information +  Full / Short version of the cataloguepage top

open link in new window
open link in new window
Source: Sourdough [4642].
Biochemistry/Physiology: [4642].
G+C (mol%): 37.4 (HPLC) [4642], 35.1 (genome sequence) [12937].
DNA-DNA relatedness: [4642].
Phylogeny: 16S rRNA gene (AB018528, LC096230) [4642,12937].
Genome sequence: AZES00000000.
NCBI Assembly ID: GCA_000615725 (GenBank), GCF_000615725 (RefSeq).
BacDive ID: 6577.
NCBI Taxonomy ID: 83526.
Genomic DNA is available from RIKEN BRC-DNA Bank: JGD12494.
Publication(s) using this strain [B12187].
 Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not applicable
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.
10618 <-- Y. Cai TB110.
Accessioned in 1999.
Lactobacillus paralimentarius.
Medium: 1;  Temperature: 30°C; Rehydration fluid: 663.   more information +
Source: Sourdough [4642].
G+C (mol%): 37.8 (HPLC) [4642].
DNA-DNA relatedness: [4642].
Taxonomy: [12937].
BacDive ID: 161002.
 Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not applicable
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.
10619 <-- Y. Cai TB56.
Accessioned in 1999.
Lactobacillus paralimentarius.
Medium: 1;  Temperature: 30°C; Rehydration fluid: 663.   more information +
Source: Sourdough [4642].
G+C (mol%): 37.2 (HPLC) [4642].
DNA-DNA relatedness: [4642].
Taxonomy: [12937].
BacDive ID: 161003.
 Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not applicable
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.
10620 <-- Y. Cai TB30.
Accessioned in 1999.
Lactobacillus paralimentarius.
Medium: 1;  Temperature: 30°C; Rehydration fluid: 663.   more information +
Source: Sourdough [4642].
G+C (mol%): 38 (HPLC) [4642].
DNA-DNA relatedness: [4642].
Taxonomy: [12937].
BacDive ID: 161005.
 Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not applicable
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.
10621 <-- Y. Cai TB16.
Accessioned in 1999.
Lactobacillus paralimentarius.
Medium: 1;  Temperature: 30°C; Rehydration fluid: 663.   more information +
Source: Sourdough [4642].
G+C (mol%): 37.8 [4642].
DNA-DNA relatedness: [4642].
Taxonomy: [12937].
BacDive ID: 161006.
 Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not applicable
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.
17161 <-- Y. Cai CW1.
Accessioned in 2010.
Lactobacillus paralimentarius.
Medium: 1;  Temperature: 30°C; Anaerobic; Rehydration fluid: 663.   more information +
Taxonomy: [12937].
BacDive ID: 161955.
Publication(s) using this strain [B12187].
 Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not applicable
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.
10707 <-- J.-S. Ahn MT-1077.
Accessioned in 2000.
=ATCC BAA-131 =CCUG 45370 =CIP 107019 =DSM 13961 =KACC 12383 =KCTC 8903P =NBRC 106466 =NRIC 0493.
Companilactobacillus kimchii.
Lactobacillus paralimentarius.
Lactobacillus kimchii.
Medium: 1;  Temperature: 30°C; Rehydration fluid: 663.   more information +
Source: Fermented vegetable (Kimchi) [4821].
Biochemistry/Physiology: [4821].
Fatty acid: [4821].
G+C (mol%): 35 (HPLC) [4821], 35.1 (genome sequence) [12937].
DNA-DNA relatedness: [4821,9229].
Phylogeny: 16S rRNA gene (AF183558) [4821], dnaK (HF679041) [10595].
Taxonomy: [9229,12937].
Genome sequence: AZDH00000000, BBAE00000000, BJZB00000000, MXAL00000000.
More information: Type strain of Lactobacillus kimchii [4821].
NCBI Assembly ID: GCA_001435445 (GenBank), GCF_001435445 (RefSeq).
BacDive ID: 6578.
NCBI Taxonomy ID: 103818.
Genomic DNA is available from RIKEN BRC-DNA Bank: JGD12541.
Publication(s) using this strain [A05166, A06010, A08254, A09005, B12187, A17585, A19469].
Patent publication(s) using this strain [WO2008/102745, WO2008/130036, JP2010-029130A].
 Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not applicable
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.
16180 <-- DSM 19674 <-- R. Mañes-Lázaro 203.
Accessioned in 2009.
=CECT 7310 =CIP 109926 =DSM 19674 =KACC 16343 =LMG 25239 =NBRC 107149.
Companilactobacillus bobalius.
Lactobacillus paralimentarius.
Lactobacillus bobalius.
Medium: 1;  Temperature: 28°C; Microaerophilic; Rehydration fluid: 663.   more information +
Source: Spanish Bobal grape must [7699].
Biochemistry/Physiology: [7699].
Cell wall: Type A4α (L-Lys-D-Asp) [7699].
G+C (mol%): 34.03 (HPLC) [7699], 35.3 (genome sequence) [12937].
DNA-DNA relatedness: [7699,9229].
Phylogeny: 16S rRNA gene (AY681134) [7699].
DNA typing: RAPD [7699], ribotyping [7699], ISR-ARDRA [7699], 16S-ARDRA [7699].
Taxonomy: [9229,12937].
Genome sequence: AZDY00000000, BJZF00000000, MYFM00000000.
More information: Type strain of Lactobacillus bobalius [7699].
NCBI Assembly ID: GCA_007991895 (GenBank), GCF_007991895 (RefSeq).
BacDive ID: 6579.
NCBI Taxonomy ID: 83526.
Publication(s) using this strain [B12187].
 Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not applicable
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
- Go to List of JCM strains

Copyright © 2024 Microbe Division (JCM) - All Rights Reserved