JCM Catalogue


Lactobacillus hammesii Valcheva et al. 2005

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

16170T <-- CIP 108387 <-- M. Korakli LP38.
Accessioned in 2009.
=BCRC 80779 =CCUG 51325 =CIP 108387 =DSM 16381 =LMG 23074 =TMW 1.1236.
Type strain [6165].
Medium: 1;  Temperature: 30°C; Rehydration fluid: 663.
 
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Source: French sourdough [6165].
Biochemistry/Physiology: [6165].
Cell wall: Type A4α (L-Lys-D-Asp) [6165].
G+C (mol%): 52.6 [6165].
DNA-DNA relatedness: [6165].
Phylogeny: 16S rRNA gene (AJ632219) [6165].
Genome sequence: AZFS00000000.
NCBI Taxonomy ID: 267633.

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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