JCM Catalogue

Lactobacillus paralimentarius Cai et al. 1999

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

10415T <-- Y. Cai TB1.
Accessioned in 1998.
=CCUG 43349 =CIP 106794 =DSM 13238 =LMG 19152 =NBRC 107152 =NCIMB 13723.
Type strain [4642].
Medium: 1;  Temperature: 30°C; Rehydration fluid: 663.
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Source: Sourdough [4642].
Biochemistry/Physiology: [4642].
G+C (mol%): 37.4 (HPLC) [4642].
DNA-DNA relatedness: [4642].
Phylogeny: 16S rRNA gene (LC096230) [4642].
NCBI Taxonomy ID: 83526.
Genomic DNA is available from RIKEN BRC-DNA Bank: JGD 12494.

Publication(s) using this strain [B12187].
Delivery category: Domestic, A or C; Overseas, A or C.
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.
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