Lentibacillus cibarius Oh et al. 2021
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Bacillales; Bacillaceae.
33391 <-- Y. J. Oh; World Inst. of Kimchi, South Korea; NKC851-2.
Accessioned in 2019.
Medium: 115, 914; Temperature: 37°C; Rehydration fluid: 656.
Source: Cabbage kimchi produced by Wooyoungchannel Co., Ltd. in Hongcheon-gun, Gangwon-do, the Republic of Korea [13247].
Morphology: [13247].
Biochemistry/Physiology: [13247].
Fatty acid: [13247].
Quinone: MK-7 [13247].
Polar lipid: [13247].
G+C (mol%): 42.2 (genome sequence) [13247].
Phylogeny: 16S rRNA gene (MT130399) [13247].
Other taxonomic data: Average nucleotide identity [13247].
Genome sequence: VJMZ00000000 [13247].
NCBI Taxonomy ID: 2583219.
Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not applicable
Export control (1) No
Distribution control in Japan (2) No
Genetically modified microorganism No
Technical information -
Additional information -
(1) in complying with the Foreign Exchange and Foreign Trade Control Law of Japan
(2) in complying with the Plant Protection Law of Japan
Delivery category
Domestic A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)
Overseas A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)
Viability and purity assays of this product were performed at the time of production as part of quality control. The authenticity of the culture was confirmed by analyzing an appropriate gene sequence, e.g., the 16S rRNA gene for prokaryotes, the D1/D2 region of LSU rRNA gene, the ITS region of the nuclear rRNA operon, etc. for eukaryotes. The characteristics and/or functions of the strain appearing in the catalogue are based on information from the corresponding literature and JCM does not guarantee them.
JCM33391
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Bacillales; Bacillaceae.
33391 <-- Y. J. Oh; World Inst. of Kimchi, South Korea; NKC851-2.
Accessioned in 2019.
Medium: 115, 914; Temperature: 37°C; Rehydration fluid: 656.
Source: Cabbage kimchi produced by Wooyoungchannel Co., Ltd. in Hongcheon-gun, Gangwon-do, the Republic of Korea [13247].
Morphology: [13247].
Biochemistry/Physiology: [13247].
Fatty acid: [13247].
Quinone: MK-7 [13247].
Polar lipid: [13247].
G+C (mol%): 42.2 (genome sequence) [13247].
Phylogeny: 16S rRNA gene (MT130399) [13247].
Other taxonomic data: Average nucleotide identity [13247].
Genome sequence: VJMZ00000000 [13247].
NCBI Taxonomy ID: 2583219.
Related information on delivery / use of the strain
Biosafety level 1
Terms and conditions Not applicable
Export control (1) No
Distribution control in Japan (2) No
Genetically modified microorganism No
Technical information -
Additional information -
(1) in complying with the Foreign Exchange and Foreign Trade Control Law of Japan
(2) in complying with the Plant Protection Law of Japan
Delivery category
Domestic A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)
Overseas A (Freeze-dried or L-dried culture) or C (Actively growing culture on request)
Viability and purity assays of this product were performed at the time of production as part of quality control. The authenticity of the culture was confirmed by analyzing an appropriate gene sequence, e.g., the 16S rRNA gene for prokaryotes, the D1/D2 region of LSU rRNA gene, the ITS region of the nuclear rRNA operon, etc. for eukaryotes. The characteristics and/or functions of the strain appearing in the catalogue are based on information from the corresponding literature and JCM does not guarantee them.
JCM33391
