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Catalog Centre de Ressources Biologiques de l'Institut Pasteur » CIP 105422T - Latilactobacillus sakei carnosus
Identity
Epidemiology
Collection group
Bacteria
Collection
CIP
Microorganism
Bactéries
Synonymous strain designation
CCUG 31331;JCM 11031
Strain
type,
Incubation atmosphere
CO2 5%
Incubation temperature
37
Cultivation time
24-48 H
Packaging
B
History
1998, CCUG <- G. Klein and G. Reuter, Berlin, Germany
Properties
Lactobacillus sake subgroup II Reuter biotype C3
Bibliography
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
Comment
Formerly Lactobacillus sake subsp. carnosus Lactobacillus curvatus subsp. melibiosus is a later synonym of L. sakei subsp. carnosus
Location
Germany
from
Raw sausage
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