JCM Catalogue


Carnobacterium maltaromaticum (Miller et al. 1974) Mora et al. 2003

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

1154T <-- ATCC 27865 <-- M. E. Morgan MX5.
Accessioned in 1982.
=ATCC 27865 =BCRC 14054 =CCUG 30142 =CECT 4134 =CIP 103135 =DSM 20342 =KCTC 3602 =LMG 6903 =NCFB 2382 =NCIMB 11966 =NRIC 1691 =NRRL B-14852.
Lactobacillus maltaromicus.
Type strain [075].
Medium: 13, 17;  Temperature: 30°C; Rehydration fluid: 663.

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Source: Raw milk with malt flavour [075].
Cell wall: [040].
G+C (mol%): 36.0 [075].
Phylogeny: 16S rRNA (M58825), 16S rRNA gene (LC065032, X54420) [2983].
Genome sequence: JQBG00000000.
More information: Causes malt-like aroma in milk [075].
NCBI Taxonomy ID: 2751.

 Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not imposed
Export control (1) No
Distribution control in Japan (2) No
Genetically modified microorganism No
Technical information -
Additional information -
 (1) in complying with the Foreign Exchange and Foreign Trade Control Law of Japan
 (2) in complying with the Plant Protection Law of Japan

 Delivery category
Domestic A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)
Overseas A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)

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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