JCM Catalogue

Latilactobacillus sakei subsp. carnosus (Torriani et al. 1996) Zheng et al. 2020

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

12491 <-- CCUG 34545 <-- G. Klein R 60.
Accessioned in 2004.
=CCUG 34545 =CCUG 41580 =CECT 5964 =CIP 109872 =DSM 15740 =LMG 18295.
Lactobacillus sakei subsp. carnosus.
Lactobacillus curvatus subsp. melibiosus.
Medium: 1;  Temperature: 37°C; Anaerobic; Rehydration fluid: 663.

Source: Raw sausage.
DNA-DNA relatedness: [4497].
Phylogeny: 16S rRNA gene (AY204889) [5808].
DNA typing: RAPD-PCR cluster [4497].
Other taxonomic data: Protein group [4497].
Taxonomy: [5808,12937].
More information: Type strain of Lactobacillus curvatus subsp. melibiosus [4497].

Patent publication(s) using this strain [WO2008/130036].
 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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