JCM Catalogue


Lactobacillus acidipiscis Tanasupawat et al. 2000

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

11551 <-- CIP 106393 <-- CCUG 42961 <-- P. A. Lawson LMK3.
Accessioned in 2002.
=ATCC BAA-288 =CCUG 42961 =CIP 106393 =DSM 15353 =KCTC 13900 =NBRC 102164.
Lactobacillus cypricasei.
Medium: 1;  Temperature: 37°C; Rehydration fluid: 663.

Source: Halloumi cheese [4862].
Morphology: [4862].
Biochemistry/Physiology: [4862].
Phylogeny: 16S rRNA gene (AJ251560) [4862].
Other taxonomic data: SDS-PAGE [4862].
Taxonomy: [6430].
More information: Type strain of Lactobacillus cypricasei [4862].

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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