JCM Catalogue

Lactobacillus paralimentarius Cai et al. 1999

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

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.
Lactobacillus kimchii.
Medium: 1;  Temperature: 30°C; Rehydration fluid: 663.

Source: Fermented vegetable (Kimchi) [4821].
Biochemistry/Physiology: [4821].
Fatty acid: [4821].
G+C (mol%): 35 (HPLC) [4821].
DNA-DNA relatedness: [4821,9229].
Phylogeny: 16S rRNA gene (AF183558) [4821], dnaK (HF679041) [10595].
Taxonomy: [9229].
Genome sequence: AZDH00000000, MXAL00000000.
More information: Type strain of Lactobacillus kimchii [4821].
NCBI Taxonomy ID: 103818.
Genomic DNA is available from RIKEN BRC-DNA Bank: JGD 12541.

Publication(s) using this strain [A05166, A06010, A08254, A09005, B12187, A17585].
Patent publication(s) using this strain [WO2008/102745, WO2008/130036, JP2010-029130A].
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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