CRBIP-Catalogue

Strain : CIP 110545 - Weissella cibaria

Identifier in the collection :

CIP 110545

Taxonomic name :

Weissella cibaria

Collection :

CIP

Type of microorganism :

Bacteria

Geographical origin :

France

Geographical origin :

Midi Pyrénées

Date of isolation :

01-01-1999

Temperature :

30 °C

Atmosphere of incubation :

Aerobic

Bibliography :

Microbiol. Aliment. Nutr., 1999, 17, 171-179; Int. J. Food Microbiol, 2009, 135, 53, doi:10.1016/j.ijfoodmicro.2009.07.006; FEMS Microbiol. Lett, 2010, 311, 18, doi:10.1111/j.1574-6968.2010.02067.x; Appl. Microbiol. Biotechnol, 2013, 97, 5413, doi:10.1007/s00253-012-4447-8

History :

2012, C. Fontagné-Faucher, P. Sabatier Univ., LBAE, Auch, France: strain LBAE K39

Isolated from :

Sourdough

Properties :

Produces dextran from saccharose

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