JCM Catalogue


Lactobacillus panis Wiese et al. 1996

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

11053T <-- DSM 6035 <-- F. Olms <-- W. Strohmar.
Accessioned in 2000.
=CCUG 37482 =DSM 6035.
Type strain [4827].
Medium: 1;  Temperature: 37°C; Anaerobic; Rehydration fluid: 663.
 
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Source: Rye sourdough [4827].
Biochemistry/Physiology: [5085].
Cell wall: L-Lys-D-Asp [4827,5085].
G+C (mol%): 48.3 (HPLC) [4827].
DNA-DNA relatedness: [4827].
Phylogeny: 16S rRNA gene (LC145560, X94230) [4827].
Other taxonomic data: SDS-PAGE [4827].
NCBI Taxonomy ID: 47493.

Publication(s) using this strain [A09007, A12316].
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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