NBIMCC 8919
BACTERIA

LPSN

Type strain

Strain data explanation

NBIMCC Certified strain


Name

Lactococcus cremoris (Orla-Jensen 1919) Li et al. 2021

Other names

Synonym(s):

Lactococcus lactis subsp. cremoris, Streptococcus cremoris

Variety

Serological group N

Strain designation

HP; Whitehead HP 607

Other collections no.
or WDCM no.

ATCC 19257, LMG 6897, NCIMB 8662, CCUG 21953, DSM 20069, JCM 16167, NBRC 100676

Access in situ

Country of origin:

New Zealand

Date of sampling:

Before 1985

Nagoya Protocol Restrictions:

There are No known restrictions

Isolation data

Cheese starter culture

History

NBIMCC, 2016 < LMG, 1985 < NCIB (incorporated with NCIMB) < NIRD < H. Whitehead

Cultivation

Medium(a):

182

Temperature (oC):

30

Incubation time:

48 h

Atmospheric needs:

anaerobic/aerobic

Biosafety level

Risk group 1

Application and
specific properties

Media testing

Food testing

Genetic data

16S rRNA gene: MK330519

References

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

Schleifer, K. H. et al., 1985. Syst. Appl. Microbiol., 6, 183-195

Lambie, S. C. et al., 2014. Genome Announcements, 2 (2)

Li, T. T. et al., 2019. Int. J. Syst. Evol. Microbiol., 71



Photo(s)

Not available