JCM Catalogue


Lactobacillus futsaii Chao et al. 2012

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

17355T <-- S.-H. Chao YM 0097.
Accessioned in 2010.
=BCRC 80278.
Type strain [8595].

Medium: 1;  Temperature: 30°C; Rehydration fluid: 663.
 
open link in new window

open link in new window

Source: Fu-tsai, a traditional fermented mustard product, Taiwan [8595].
Biochemistry/Physiology: [8595].
Cell wall: L-Lys-D-Asp [8595].
Fatty acid: [8595].
G+C (mol%): 36.3 (HPLC) [8595].
DNA-DNA relatedness: [8595].
Phylogeny: 16S rRNA gene (HQ322270), pheS (HQ540078), rpoA (HQ540081) [8595], dnaK (HF679040) [10595].
NCBI Taxonomy ID: 938155.

Publication(s) using this strain [C12246, A13345].
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.
- Instructions for an order
- Go to JCM Top Page