CRBIP-Catalogue

Strain : CIP 105422T - Latilactobacillus sakei carnosus

Identifier in the collection :

CIP 105422T

Taxonomic name :

Latilactobacillus sakei carnosus

Other collection numbers :

CCUG 31331;JCM 11031

Collection :

CIP

Type of microorganism :

Bacteria

Type strain :

yes

Geographical origin :

Germany

Temperature :

37 °C

Atmosphere of incubation :

CO2 5%

Bibliography :

Int. J. Syst. Bacteriol, 1996, 46, 367, doi:10.1099/00207713-46-2-367; Int. J. Syst. Bacteriol, 1996, 46, 1158, doi:10.1099/00207713-46-4-1158; Int. J. Syst. Bacteriol, 1997, 47, 908, doi:10.1099/00207713-47-3-908; Int. J. Syst. Bacteriol., 1997, 47, 1276; Int. J. Syst. Evol. Microbiol, 2004, 54, 1621, doi:10.1099/ijs.0.63164-0; Int. J. Syst. Evol. Microbiol, 2005, 55, 3, doi:10.1099/ijs.0.63563-0; Int. J. Syst. Evol. Microbiol. 2020, 70, , 2782, pmid:32293557; Int. J. Syst. Evol. Microbiol. 2020, 70, , 4050, pmid:32731907

History :

1998, CCUG <- G. Klein and G. Reuter, Berlin, Germany

Isolated from :

Raw sausage

Properties :

Lactobacillus sake subgroup II Reuter biotype C3

Classification :

Formerly Lactobacillus sake subsp. carnosus Lactobacillus curvatus subsp. melibiosus is a later synonym of L. sakei subsp. carnosus

Catalogue comments :

Formerly Lactobacillus sake subsp. carnosus Lactobacillus curvatus subsp. melibiosus is a later synonym of L. sakei subsp. carnosus

Packaging :

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