CIP 105422T
Latilactobacillus sakei carnosus
CCUG 31331;JCM 11031
CIP
Bacteria
yes
Germany
37 °C
CO2 5%
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
1998, CCUG <- G. Klein and G. Reuter, Berlin, Germany
Raw sausage
Lactobacillus sake subgroup II Reuter biotype C3
Formerly Lactobacillus sake subsp. carnosus Lactobacillus curvatus subsp. melibiosus is a later synonym of L. sakei subsp. carnosus
Formerly Lactobacillus sake subsp. carnosus Lactobacillus curvatus subsp. melibiosus is a later synonym of L. sakei subsp. carnosus
B
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