Strain identifier

BacDive ID: 139743

Type strain: No

Species: Lactobacillus sp.

Strain Designation: 9M3

Strain history: <- F.K. Vogensen, Royal Veterinary and Agricultural University, Frederiksberg, Denmark; 9M3

NCBI tax ID(s): 1591 (species)

« back to strain detail view
For citation purpose refer to the digital object identifier (doi) of the current version.
Archive
version 9 (current version):
version 8.1:
version 8:
version 7.1:
version 7:
version 6:
version 5:
version 4.1:
version 4:
version 3:
version 9 (current version)

General

@ref: 42354

BacDive-ID: 139743

DSM-Number: 16305

keywords: Bacteria

description: Lactobacillus sp. 9M3 is a bacterium that was isolated from Cheese.

NCBI tax id

  • NCBI tax id: 1591
  • Matching level: species

strain history

  • @ref: 42354
  • history: <- F.K. Vogensen, Royal Veterinary and Agricultural University, Frederiksberg, Denmark; 9M3

doi: 10.13145/bacdive139743.20240510.9

Name and taxonomic classification

LPSN

  • @ref: 20215
  • description: domain/bacteria
  • keyword: phylum/bacillota
  • domain: Bacteria
  • phylum: Bacillota
  • class: Bacilli
  • order: Lactobacillales
  • family: Lactobacillaceae
  • genus: Lactobacillus
  • species: Lactobacillus sp.
  • full scientific name: Lactobacillus Beijerinck 1901 (Approved Lists 1980)

@ref: 42354

domain: Bacteria

phylum: Firmicutes

class: Bacilli

order: Lactobacillales

family: Lactobacillaceae

genus: Lactobacillus

species: Lactobacillus sp.

full scientific name: Lactobacillus sp.

strain designation: 9M3

type strain: no

Culture and growth conditions

culture medium

  • @ref: 42354
  • name: PEDIOCOCCUS DAMNOSUS MEDIUM (DSMZ Medium 231)
  • growth: yes
  • link: https://mediadive.dsmz.de/medium/231
  • composition: Name: PEDIOCOCCUS DAMNOSUS MEDIUM (DSMZ Medium 231) Composition: Glucose 20.0 g/l Casein peptone 10.0 g/l Meat extract 10.0 g/l Yeast extract 5.0 g/l Na-acetate 5.0 g/l K2HPO4 2.0 g/l (NH4)3 citrate 2.0 g/l Tween 80 1.0 g/l Cysteine hydrochloride 0.5 g/l MgSO4 x 7 H2O 0.2 g/l MnSO4 x H2O 0.05 g/l Distilled water

culture temp

  • @ref: 42354
  • growth: positive
  • type: growth
  • temperature: 25

Isolation, sampling and environmental information

isolation

  • @ref: 42354
  • sample type: Cheese
  • country: Denmark
  • origin.country: DNK
  • continent: Europe

isolation source categories

  • Cat1: #Engineered
  • Cat2: #Food production
  • Cat3: #Dairy product

External links

@ref: 42354

culture collection no.: DSM 16305

straininfo link

  • @ref: 96195
  • straininfo: 408198

Reference

@idauthorstitledoi/urlcatalogue
20215Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M.List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ10.1099/ijsem.0.004332
42354Curators of the DSMZhttps://www.dsmz.de/collection/catalogue/details/culture/DSM-16305Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSM 16305)
96195Reimer, L.C., Lissin, A.,Schober, I., Witte,J.F., Podstawka, A., Lüken, H., Bunk, B.,Overmann, J.StrainInfo: A central database for resolving microbial strain identifiers10.60712/SI-ID408198.1