JCM Catalogue


Weissella halotolerans (Kandler et al. 1983) Collins et al. 1994

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

1114T <-- DSM 20190 <-- G. Reuter 61 ("Lactobacillus viridescens subsp. halotolerans").
Accessioned in 1982.
=ATCC 35410 =BCRC 14050 =CCUG 33457 =CECT 573 =CGMCC 1.2440 =CIP 103005 =DSM 20190 =LMG 9469 =NCIMB 702781 =NRIC 1627 =VTT E-98965.
Lactobacillus halotolerans.
Type strain [1401,1674,2779,3808].
Medium: 1, 13, 84;  Temperature: 37°C; Rehydration fluid: 663.
 
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Source: Sausage meat [017].
Biochemistry/Physiology: [3808].
Cell wall: Lys-Ala-Ser [587,3808].
G+C (mol%): 44.8 [587], 43.2 [2433].
DNA-DNA relatedness: [013,3808].
Phylogeny: 16S rRNA (M23037) [3808], 16S rRNA gene (AB022926, LC064886).
Genome sequence: ATUU00000000, JQAX00000000.
NCBI Taxonomy ID: 1615.

Publication(s) using this strain [A06038, A06220, A07006].
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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