JCM Catalogue


Lactobacillus sakei subsp. sakei (Katagiri et al. 1934) Torriani et al. 1996

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

1129 <-- DSM 20269 <-- K. O. Stetter 136.
Accessioned in 1982.
=ATCC 31063 =BCRC 12933 =CECT 4591 =CECT 980 =CIP 104362 =DSM 20269 =KCTC 3598 =LMG 9844 =NCFB 2588 =NCIMB 12076 =NRIC 1764.
Lactobacillus bavaricus.
Medium: 1, 13, 84;  Temperature: 37°C; Rehydration fluid: 663.

Source: Pickled cabbage [115].
Biochemistry/Physiology: [115].
G+C (mol%): 41.0 (Tm) [115], 42.0 (Tm) [4498].
DNA-DNA relatedness: [4497,4498].
More information: Type strain of Lactobacillus bavaricus [105,115,4497,4498].

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