Latilactobacillus sakei subsp. sakei (Katagiri et al. 1934) Zheng et al. 2020^VP

CCM 4301

Other numbers: M.C. Montel 174.
History: < M.C. Montel < J. Fournaud.
Isolated from: Delicatessen; France (5861).
Additional information: Reclassification (7651), identification (5861).
Cultivation conditions: Medium 6, 30°C.

CCM 4302

Other numbers: M.C. Montel 195.
History: < M.C. Montel.
Isolated from: Vacuum packed beef; France (5861).
Additional information: Reclassification (7651), identification (5861).
Cultivation conditions: Medium 6, 30°C.

CCM 4393

Other numbers: NRRL B-12344.
History: < NRRL (Lactobacillus casei subsp. alactosus).
Additional information: Reclassification (7651). This strain is cited in a U.S. and/or other Patent and may not be used to infringe the patent claims.
Cultivation conditions: Medium 6, 30°C.

CCM 7203^T

Other numbers: ATCC 15521, CCRC 14622, CCUG 30501, CECT 906, CIP 103139, DSM 20017, JCM 1157, LMG 9468, NBRC 15893, NCFG 2714, NCIMB 13090, NRIC 1071, WDCM 00015, K. Kitahara strain T.S..
Taxonomic status: Type strain.
History: < CIP < DSM < ATCC < K. Kitahara.
Isolated from: Starter of sake.
Additional information: Type (4895), reclassification (7651). Media testing. Production of possesses lactic acid racemase (6703).
Cultivation conditions: Medium 6, 30°C, 5% CO2.