JCM Catalogue

Lactobacillus nantensis Valcheva et al. 2006

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

16171T <-- CIP 108546 <-- B. Onno LP33.
Accessioned in 2009.
=CIP 108546 =DSM 16982 =LMG 23510 =NBRC 107153 =NCIMB 14360 =TMW 1.1265.
Type strain [6355].
Medium: 1;  Temperature: 30°C; Rehydration fluid: 663.
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Source: French wheat sourdough [6355].
Biochemistry/Physiology: [6355].
G+C (mol%): 38.6 [6355].
DNA-DNA relatedness: [6355].
Phylogeny: 16S rRNA gene (AY690834, LC258154) [6355], rpoA (JF411980), dnaK (JF411986) [10595].
DNA typing: RAPD [6355], AFLP [6355].
Genome sequence: AZFV00000000.
NCBI Taxonomy ID: 305793.

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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