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Latilactobacillus sakei subsp. carnosus (Torriani et al. 1996) Zheng et al. 2020
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae.
11031T <-- CIP 105422 <-- CCUG 31331 <-- G. Klein and G. Reuter.
Accessioned in 2000.
=BCRC 17500 =CCUG 31331 =CECT 5766 =CIP 105422 =DSM 15831 =KCTC 3802 =KCTC 5053 =LMG 17302 =NBRC 107868.
Lactobacillus sakei subsp. carnosus.
Type strain [4497,12937].
Medium: 1;  Temperature: 37°C; 5% CO2; Rehydration fluid: 663.
Source: Fermented meat product [4407].
Biochemistry/Physiology: [4497].
G+C (mol%): 42 (HPLC) [4497], 41.0 (genome sequence) [12937].
DNA-DNA relatedness: [4497].
Phylogeny: 16S rRNA gene (AY204892, LC145559) [5808].
DNA typing: RAPD-PCR profile [4497].
Genome sequence: AZFG00000000.
NCBI Taxonomy ID: 214325.