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Strain identifier

BacDive ID: 6446

Type strain: No

Species: Latilactobacillus curvatus

Strain Designation: DL-6

Strain history: <- O. Kandler, DL-6

NCBI tax ID(s): 28038 (species)

For citation purpose refer to the digital object identifier (doi) of the current version.
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General

@ref: 8739

BacDive-ID: 6446

DSM-Number: 20496

keywords: Bacteria, mesophilic

description: Latilactobacillus curvatus DL-6 is a mesophilic bacterium that was isolated from pickled cabbage.

NCBI tax id

  • NCBI tax id: 28038
  • Matching level: species

strain history: <- O. Kandler, DL-6

doi: 10.13145/bacdive6446.20221219.7.1

Name and taxonomic classification

LPSN

  • @ref: 20215
  • description: domain/bacteria
  • keyword: phylum/bacillota
  • domain: Bacteria
  • phylum: Bacillota
  • class: Bacilli
  • order: Lactobacillales
  • family: Lactobacillaceae
  • genus: Latilactobacillus
  • species: Latilactobacillus curvatus
  • full scientific name: Latilactobacillus curvatus (Troili-Petersson 1903) Zheng et al. 2020
  • synonyms

    @refsynonym
    20215Bacterium curvatum
    20215Lactobacillus curvatus

@ref: 8739

domain: Bacteria

phylum: Firmicutes

class: Bacilli

order: Lactobacillales

family: Lactobacillaceae

genus: Latilactobacillus

species: Latilactobacillus curvatus

full scientific name: Latilactobacillus curvatus (Troili-Petersson 1903) Zheng et al. 2020

strain designation: DL-6

type strain: no

Culture and growth conditions

culture medium

  • @ref: 8739
  • name: MRS MEDIUM (DSMZ Medium 11)
  • growth: yes
  • link: https://mediadive.dsmz.de/medium/11
  • composition: Name: MRS MEDIUM (DSMZ Medium 11) Composition: Glucose 20.0 g/l Casein peptone 10.0 g/l Meat extract 10.0 g/l Na-acetate 5.0 g/l Yeast extract 5.0 g/l (NH4)3 citrate 2.0 g/l K2HPO4 2.0 g/l Tween 80 1.0 g/l MgSO4 x 7 H2O 0.2 g/l MnSO4 x H2O 0.05 g/l Distilled water

culture temp

  • @ref: 8739
  • growth: positive
  • type: growth
  • temperature: 30
  • range: mesophilic

Physiology and metabolism

murein

  • @ref: 8739
  • murein short key: A11.31
  • type: A4alpha L-Lys-D-Asp

Isolation, sampling and environmental information

isolation

  • @ref: 8739
  • sample type: pickled cabbage

isolation source categories

Cat1Cat2Cat3
#Engineered#Food production#Food
#Engineered#Food production#Vegetable (incl. Grains)
#Host#Plants#Herbaceous plants (Grass,Crops)
#Condition#Saline

Safety information

risk assessment

  • @ref: 8739
  • biosafety level: 1
  • biosafety level comment: Risk group (German classification)

Sequence information

GC content

  • @ref: 8739
  • GC-content: 44
  • method: thermal denaturation, midpoint method (Tm)

External links

@ref: 8739

culture collection no.: DSM 20496

straininfo link

  • @ref: 20218
  • passport: http://www.straininfo.net/strains/164165

Reference

@idauthorscataloguedoi/urltitlejournalpubmed
8739Curators of the DSMZLeibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSM 20496)https://www.dsmz.de/collection/catalogue/details/culture/DSM-20496
20215Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M.10.1099/ijsem.0.004332List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ
20218Verslyppe, B., De Smet, W., De Baets, B., De Vos, P., Dawyndt P.10.1016/j.syapm.2013.11.002StrainInfo introduces electronic passports for microorganisms.Syst Appl Microbiol. 37: 42-50 201424321274