CRBIP-Catalogue

Strain : CIP 107019 - Lactobacillus paralimentarius

Identifier in the collection :

CIP 107019

Taxonomic name :

Lactobacillus paralimentarius

Other collection numbers :

JCM 10707;KCTC 8903P

Collection :

CIP

Type of microorganism :

Bacteria

Geographical origin :

Korea (Republic of)

Geographical origin :

Taejon

Temperature :

30 °C

Atmosphere of incubation :

Aerobic

Bibliography :

Int. J. Syst. Evol. Microbiol, 2000, 50, 1789, doi:10.1099/00207713-50-5-1789; Int. J. Syst. Evol. Microbiol, 2000, 50, 1955, doi:10.1099/00207713-50-6-1955; Int. J. Syst. Evol. Microbiol, 2012, 62, 2383, doi:10.1099/ijs.0.035329-0; Int. J. Syst. Evol. Microbiol, 2013, 63, 6, doi:10.1099/ijs.0.049288-0

History :

2001, JCM, Lactobacillus kimchii <- J.S. Ahn: strain MT-1077

Isolated from :

Fermented vegetable, Kimchi

Packaging :

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