| Name |
Lactobacillus insicii Ehrmann et al. 2016 |
|
| Strain designation | TMW 1.2011 |
|
| Other collections | DSM 29801 |
|
| Access in situ (sampling data) |
Source: Fermented raw meat
Country of access: Germany
Date of access: Before 01-05-2014 |
|
| Isolation data |
Isolated by: Bantleon, A. and Ehrmann, M.A.
Date of isolation: 01-05-2014 |
|
| History | CECT, 2014 < M.A. Ehrmann, Technical Univ. Munich, Germany |
|
| Growth conditions | Culture media: 8
Growth temperature (in °C): 30
Incubation time: 48h
Atmospheric needs: aerobic
Cultivation conditions for CECT strains |
|
| Restrictions | Risk group: 1
CECT MTA |
|
| Genetic data | G+C mol%: 36.3 mol%
16S rRNA sequence: KP677494
Complete genome sequence: GCA_003946015.1 |
|
| 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 |