LPSN

Strain data explanation

NBIMCC Certified strain

Name

Latilactobacillus sakei subsp. sakei (Katagiri et al. 1934) Zheng et al. 2020

Synonym(s):

Lactobacillus sakei subsp. sakei

Strain designation

Kitahara strain T.S.; 37

Other collections no.
or WDCM no.

ATCC 15521, JCM 1157, CECT 906, DSM 20017, NCIMB 13090, CIP 103139, NBRC 15893, LMG 9468, BCRC 14622, WDCM 00015

Country of origin:

Unknown

Date of sampling:

Before 1983

Nagoya Protocol Restrictions:

There are No known restrictions

Isolation data

Moto, starter of sake

History

NBIMCC, 1998 < JCM, 1982 < ATCC < K. Kitahara

Medium(a):

182

Temperature (^oC):

30

Incubation time:

48-72 h

Atmospheric needs:

aerobic

Biosafety level

Risk group 1

Application and
specific properties

Quality control of foods and media

Production of lactic acid racemase

Genetic data

16S rRNA gene: AF429523

References

Skerman, V. B. D. et. al., 1980. Int. J. Syst. Bacteriol., 30, 225-420

Zheng, J. et. al., 2020. Int. J. Syst. Evol. Microbiol., 70(4), 2782-2858

ISO 11133

Photo(s)

MRS Broth/Agar (NBIMCC Medium 182), 30^oC, 48 h