Name: Latilactobacillus sakei subsp. sakei DSM 20498
Creator: BacDive
License: http://creativecommons.org/licenses/by-nc/4.0/

Strain identifier

BacDive ID: 6518

Type strain:

Species: Latilactobacillus sakei subsp. sakei

Culture col. no.: DSM 20498, Tro 11

Strain history: <- O. Kandler, Tro 11

NCBI tax ID(s): 214326 (subspecies)

SI-ID 49642

DSM 20498

Other strains from Latilactobacillus sakei subsp. sakei

L. sakei subsp. sakei T.S., CCUG 30501, DSM 20017, ATCC ... (type strain)
L. sakei subsp. sakei Lb 706, DSM 6333
L. sakei subsp. sakei S, DSM 20100, ATCC 11146
L. sakei subsp. sakei M, DSM 20101, ATCC 11147
L. sakei subsp. sakei L3, DSM 20494, JCM 1128, CIP 104494
L. sakei subsp. sakei DL-23, DSM 20497

Section

Latilactobacillus sakei subsp. sakei DSM 20498 is a mesophilic bacterium that was isolated from fermented cabbage leaves.

mesophilic
Bacteria

Information on the name and the taxonomic classification. Name and taxonomic classification

	Last LPSN update	14-12-2023 (DD-MM-YYYY)
	Domain	"Bacteria"
	Phylum	*Bacillota*
	Class	*Bacilli*
	Order	*Lactobacillales*
	Family	*Lactobacillaceae*
	Genus	*Latilactobacillus*
	Species	**Latilactobacillus sakei subsp. sakei**
	Full Scientific Name (LPSN)	Latilactobacillus sakei subsp. sakei (Katagiri et al. 1934) Zheng et al. 2020

	Synonym	Lactobacillus sakei subsp. sakei
	Synonym	Lactobacillus sake subsp. sake

Information on culture and growth conditions Culture and growth conditions

[Ref.: #8741]

Culture medium

MRS MEDIUM (DSMZ Medium 11)

[Ref.: #8741]

Culture medium growth

[Ref.: #8741]

Culture medium link

Medium recipe at MediaDive

[Ref.: #8741]

Culture medium composition

expand / minimize

	Temperatures	Kind of temperature		Temperature
[Ref.: #8741]			growth	30 °C

[Ref.: #8741]

Temperature range

mesophilic

Information on physiology and metabolism Physiology and metabolism

[Ref.: #8741]	Murein short key	A11.31
[Ref.: #8741]	Murein types	A4alpha L-Lys-D-Asp

Information on isolation source, the sampling and environmental conditions Isolation, sampling and environmental information

[Ref.: #8741]	Sample type/isolated from	fermented cabbage leaves
[Ref.: #8741]	Country	Thailand
[Ref.: #8741]	Country ISO 3 Code	THA
[Ref.: #8741]	Continent	Asia
* marker position based on {}

Isolation sources categories

#Engineered	#Food production	#Vegetable (incl. Grains)
#Engineered	#Food production	#Fermented

What are isolation sources categories?

Information on possible application of the strain and its possible interaction with e.g. potential hosts Safety information

[Ref.: #8741]

Biosafety level

Risk group (German classification)
According to TRBA 466

Information on genomic background e.g. entries in nucleic sequence databass Sequence information

[Ref.: #8741]

GC-content

42 mol%

thermal denaturation, midpoint method (Tm)

Availability in culture collections External links

[Ref.: #8741]

Culture collection no.

DSM 20498, Tro 11

[Ref.: #75990]

SI-ID 49642

References

#8741

Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH ; Curators of the DSMZ; DSM 20498

#20215

Parte, 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 DSMZ. IJSEM ( DOI 10.1099/ijsem.0.004332 )

#75990

Reimer, 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 identifiers . ( DOI 10.60712/SI-ID49642.1 )

* These data were automatically processed and therefore are not curated

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