| Name |
Companilactobacillus tucceti Zheng et al. 2020 |
|
| Synonym(s) | Lactobacillus tucceti Chenoll et al. 2009 |
|
| Strain designation | DSM 20183 |
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| Other collections | BCC 48809; CIP 110049; JCM 18037; Reuter R19c |
|
| Access in situ (sampling data) |
Source: Sausage
Country of access: Unknown
Date of access: Before 01-01-1970 |
|
| History | CECT, 2001 < DSMZ < G. Reuter |
|
| Growth conditions | Culture media: 8
Growth temperature (in °C): 30
Incubation time: 72h
Atmospheric needs: aerobic
Cultivation conditions for CECT strains |
|
| Restrictions | Risk group: 1
CECT MTA |
|
| Cell wall constituents | Murein: A4alpha L-Lys-Gly-D-Asp |
|
| Genetic data | 16S rRNA sequence: AJ576006
Complete genome sequence: GCA_001434665.1 |
|
| Delivery | | Freeze-dried culture | | Acticult® 3R | | Active culture rate A | | Genomic DNA |
Tarifas de presentaciones |
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| La CECT sigue estándares de calidad para garantizar la viabilidad, pureza y autenticidad de las cepas que conserva. La información mostrada en esta ficha procede de diversas fuentes. Algunas de las propiedades no han sido necesariamente contrastadas por la CECT |