Latilactobacillus sakei subsp. carnosus (Torriani et al. 1996) Zheng et al. 2020^VP

CCM 3728

Other numbers: SMRICC 173.
History: < E. Blickstad, SMRICC (Lactobacillus sp.).
Isolated from: Vacuum packed spoiled smoked pork; Sweden.
Additional information: Reclassification (7651). Psychrotroph (5309).
Cultivation conditions: Medium 6, 25°C.

CCM 4576

Other numbers: Medipharm-LA 961.
History: < P. Mičan.
Isolated from: Dry sausage; Czech Republic, Hustopeče.
Additional information: Reclassification (7651).
Cultivation conditions: Medium 6, 30°C.

CCM 4848

Other numbers: strain 28, strain LAC.
History: < T. Béza (Lactobacillus sp.).
Isolated from: Sauerkraut; Czech Republic, Vyškov.
Additional information: Reclassification (7651).
Cultivation conditions: Medium 6, 30°C.

CCM 7268

Other numbers: LMG 23106, A. Ševčíková HBK 384.
History: < P. Švec < A. Ševčíková.
Isolated from: Hemoculture; Czech Republic, Brno.
Additional information: Reclassification (7651).
Cultivation conditions: Medium 6, 30°C.