JCM Catalogue


Lactobacillus paralimentarius Cai et al. 1999

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

16180 <-- DSM 19674 <-- R. Mañes-Lázaro 203.
Accessioned in 2009.
=CECT 7310 =CIP 109926 =DSM 19674 =KACC 16343 =LMG 25239 =NBRC 107149.
Lactobacillus bobalius.
Medium: 1;  Temperature: 28°C; Microaerophilic; Rehydration fluid: 663.

Source: Spanish Bobal grape must [7699].
Biochemistry/Physiology: [7699].
Cell wall: Type A4α (L-Lys-D-Asp) [7699].
G+C (mol%): 34.03 (HPLC) [7699].
DNA-DNA relatedness: [7699,9229].
Phylogeny: 16S rRNA gene (AY681134) [7699].
DNA typing: RAPD [7699], ribotyping [7699], ISR-ARDRA [7699], 16S-ARDRA [7699].
Taxonomy: [9229].
Genome sequence: MYFM00000000.
More information: Type strain of Lactobacillus bobalius [7699].
NCBI Taxonomy ID: 83526.

Publication(s) using this strain [B12187].
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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