JCM Catalogue

Lactobacillus sakei subsp. carnosus Torriani et al. 1996

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

11031T <-- CIP 105422 <-- CCUG 31331 <-- G. Klein and G. Reuter.
Accessioned in 2000.
=BCRC 17500 =CCUG 31331 =CECT 5766 =CIP 105422 =DSM 15831 =KCTC 3802 =KCTC 5053 =LMG 17302 =NBRC 107868.
Type strain [4497].
Medium: 1;  Temperature: 37°C; 5% CO2; Rehydration fluid: 663.
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Source: Fermented meat product [4407].
Biochemistry/Physiology: [4497].
G+C (mol%): 42 (HPLC) [4497].
DNA-DNA relatedness: [4497].
Phylogeny: 16S rRNA gene (AY204892, LC145559) [5808].
DNA typing: RAPD-PCR profile [4497].
Genome sequence: AZFG00000000.
NCBI Taxonomy ID: 214325.

Publication(s) using this strain [A09007, A12378, A12379].
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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