| Name |
Salicibibacter kimchii Jang et al. 2021 |
|
| Strain designation | NKC1-1 |
|
| Other collections | KCCM 43276 |
|
| Access in situ (sampling data) |
Source: Commercial kimchi
Country of access: Korea, Republic of
Locality, State of access: Gwang-ju
Date of access: On 15-10-2014
Sampled by: Jang, J.-Y. |
|
| Isolation data |
Isolated by: Choi, H.-J.
Date of isolation: 15-10-2014
Locality, State of isolation: Gwang-ju |
|
| History | CECT, 2018 < H.-J. Choi, World Institute of Kimchi, Republic of Korea |
|
| Growth conditions | Culture media: 158
Growth temperature (in °C): 37
Incubation time: 7d
Atmospheric needs: aerobic
pH: 9.5
Growth remarks: Prepare medium M.158 with 100 g/L (w/v) NaCl instead of 200 g/L (w/v)
Cultivation conditions for CECT strains |
|
| Restrictions | Risk group: 1
CECT MTA |
|
| Genetic data | G+C mol%: 45.2 mol%
Complete genome sequence: GCA_003336365.1 |
|
| 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 |