JCM Catalogue

Sporolactobacillus laevolacticus (Andersch et al. 1994) Hatayama et al. 2006

Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Bacillales; Sporolactobacillaceae.

2515 <-- IAM 12323 <-- O. Nakayama M-7.
Accessioned in 1984.
=ATCC 23494 =DSM 2316 =IAM 12323 =KCTC 3118 =NCIMB 10271.
Bacillus laevolacticus.
Medium: 77;  Temperature: 30°C; Rehydration fluid: 663.

Source: Rhizosphere of stone leek (Allium japonicum) [1689].
Biochemistry/Physiology: [1689,2835].
Numerical taxonomy: [2835].
Fatty acid: a-C15:0, a-C17:0, i-C15:0 [1688].
G+C (mol%): 44.7 (Tm) [2834], 43 (Tm) [3818].
DNA-DNA relatedness: [2834,3818].
Taxonomy: [3818].
More information: Production of polysaccharide [1691].

Publication(s) using this strain [A11044].
 Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not imposed
Export control (1) No
Distribution control in Japan (2) No
Genetically modified microorganism No
Technical information -
Additional 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 but note that the authenticity has not yet been checked by gene sequencing. 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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