JCM Catalogue

Corynebacterium nuruki Shin et al. 2011

Taxonomy in NCBI database: Bacteria; Actinobacteria; Actinobacteria; Corynebacteriales; Corynebacteriaceae.

17162T <-- J.-W. Bae S6-4.
Accessioned in 2010.
=KACC 15032.
Type strain [8803].
Medium: 28;  Temperature: 37°C; Rehydration fluid: 656.

Source: Nuruk, an alchohol fermentation starter of traditional Korean rice wine [8803].
Biochemistry/Physiology: [8803].
Cell wall: meso-A2pm, Ala, Glu (type A1γ) [8803].
Fatty acid: n-C16:0, n-C17:1, n-C18:1, 10Me-C18:0 [8803].
Quinone: MK-9(H2), MK-9, MK-8(H2), MK-8 [8803].
G+C (mol%): 73.6 (Tm, fluorimetric method) [8803], 69.5 (genome sequence) [10534,12227].
DNA-DNA relatedness: [8803].
Phylogeny: 16S rRNA gene (HM165487) [8803].
Other taxonomic data: Mycolic acid [8803].
Genome sequence: AFIZ00000000 [10534].
NCBI Taxonomy ID: 1032851.

Publication(s) using this strain [B11145].
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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