| Name |
Liquorilactobacillus sicerae Zheng et al. 2020 |
|
| Synonym(s) | Lactobacillus sicerae Puertas et al. 2014 |
|
| Strain designation | CUPV261 |
|
| Other collections | KCTC 21012 |
|
| Access in situ (sampling data) |
Source: A ropy natural cider
Country of access: Spain
Locality, State of access: San Sebastian (Guipuzkoa)
Date of access: Before 01-09-2007 |
|
| Isolation data |
Isolated by: Dueñas, M.T.
Date of isolation: 01-09-2007 |
|
| History | CECT, 2012 < M.T. Dueñas, Univ. País Vasco, Spain |
|
| Growth conditions | Culture media: 8
Growth temperature (in °C): 37
Incubation time: 24h
Atmospheric needs: CO2 incubator
Cultivation conditions for CECT strains |
|
| Restrictions | Risk group: 1
Restrictions on ABS imposed by the country of origin may apply
CECT MTA |
|
| Genetic data | G+C mol%: 37.5 mol%
16S rRNA sequence: HG794492 |
|
| Delivery | | Freeze-dried culture | | Acticult® 3R | | Active culture rate A | | Genomic DNA |
Tarifas de presentaciones |
|
|
| 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 |