CRBIP-Catalogue

Strain : CIP 103139T - Latilactobacillus sakei sakei

Identifier in the collection :

CIP 103139T

Taxonomic name :

Latilactobacillus sakei sakei

Other collection numbers :

ATCC 15521;DSM 20017;JCM 1157;LMG 9468;NCDO 2714;CCM 7203;CCUG 30501;CECT 906;NCIMB 13090;WDCM 00015;IFO 15893;NCTC 13636;NRIC 1071

Collection :

CIP

Type of microorganism :

Bacteria

Type strain :

yes

Basonyms :

Lactobacillus bavaricus

Temperature :

37 °C

Atmosphere of incubation :

CO2 5%

Bibliography :

Int. J. Syst. Bacteriol, 1970, 20, 491, doi:10.1099/00207713-20-4-491; Int. J. Syst. Bacteriol, 1975, 25, 160, doi:10.1099/00207713-25-2-160; Int. J. Syst. Bacteriol., 1980, 30, 313; Int. J. Syst. Bacteriol, 1996, 46, 367, doi:10.1099/00207713-46-2-367; Int. J. Syst. Bacteriol, 1997, 47, 908, doi:10.1099/00207713-47-3-908; Food Control, 2011, 22, 1404, doi:10.1016/j.foodcont.2011.02.021; Food Microbiol, 2015, 48, 143, doi:10.1016/j.fm.2014.12.010; Int. J. Syst. Evol. Microbiol. , 2020, 70, 2782, doi:10.1099/ijsem.0.004107; Int. J. Syst. Evol. Microbiol. 2020, 70, , 4050, pmid:32731907

History :

1988, DSM <- ATCC <- K. Kitahara: strain T.S.

Isolated from :

Starter of sake

Properties :

Does not produce sakacin bacteriocin. GenBank accession number: AZDN01.

Catalogue comments :

Packaging :

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