Last data update:
24 January 2024 16:40 CET
Species name: | Companilactobacillus alimentarius (Reuter 1983) Zheng, Wittouck, Salvetti, Franz, Harris, Mattarelli, O’Toole, Pot, Vandamme, Walter, Watanabe, Wuyts, Felis, Gänzle and Lebeer 2020 VP |
Objective synonyms: | Lactobacillus alimentarius (ex Reuter 1970) Reuter 1983 VL |
3 strain(s) found - displaying strain(s) 1 through 3
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Strain Number: | LMG 9187 Add to cart |
Other collections' numbers: | ATCC 29643; CCUG 30672; DSM 20249; JCM 1095; NCFB 2329; NCIMB 11994; Reuter R13 |
Restrictions: | Biohazard group 1 |
Status: | Type strain |
Biological origin: | Marinated fish product |
Depositor: | NCIMB via Ledeboer A., Unilever Vlaardingen |
History: | <- 1989, NCIMB via Ledeboer A., Unilever Vlaardingen <- ATCC <- DSM <- G.Reuter |
Conditions for growth: | Medium 66, 28°C |
Strain Number: | LMG 9188 Add to cart |
Other collections' numbers: | ATCC 29647; DSM 20181; NCIMB 11953; Reuter R100d |
Restrictions: | Biohazard group 1 |
Biological origin: | Marinated fish product |
Depositor: | NCIMB via Ledeboer A., Unilever Vlaardingen |
History: | <- 1989, NCIMB via Ledeboer A., Unilever Vlaardingen <- DSM <- G.Reuter |
Conditions for growth: | Medium 66, 28°C |
Remarks: | One (t2) out of two stable colony types isolated from the original culture |
Strain Number: | LMG 21683 Add to cart |
Other collections' numbers: | Gevers DG 500; Gevers R-12499 |
Restrictions: | Biohazard group 1 |
Biological origin: | fermented dry sausage |
Geographic origin: | Belgium |
Isolated by: | Gevers Dirk, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
Depositor: | Gevers Dirk, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
History: | <- 2002, Gevers Dirk, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
Conditions for growth: | Medium 66, 28°C |
Remarks: | Tetracycline resistant. Contains plasmid-located tet(M) gene |
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