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.

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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, LC519992), pheS (HQ540078), rpoA (HQ540081) [8595], dnaK (HF679040) [10595].
NCBI Taxonomy ID: 938155.

Publication(s) using this strain [C12246, A13345].
 Related information on delivery / use of the strain
Biosafety level 1 -
Terms and conditions Imposed
Export control (1) No -
Distribution control in Japan (2) No -
Genetically modified microorganism No -
Technical information - -
 (1) in complying with the Foreign Exchange and Foreign Trade Control Law of Japan
 (2) in complying with the Plant Protection Law of Japan

 Delivery category
Domestic A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)
Overseas A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)

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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