Lactobacillus sakei subsp. sakei Katagiri et al. 1934AL

CCM 4301

= M.C. Montel 174
 < M.C. Montel < J. Fournaud. Delicatessen ; France (5861). Medium 6, 30°C.

CCM 4302

= M.C. Montel 195
 < M.C. Montel. Vacuum packed beef ; France (5861). Medium 6, 30°C.

CCM 4393

= NRRL B-12344
 < NRRL (Lactobacillus casei subsp. alactosus). This strain is cited in a U.S. and/or other Patent and may not be used to infringe the patent claims. Medium 6, 30°C.

CCM 7203T

= 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.
 < CIP < DSM < ATCC < K. Kitahara. Type (4895). Starter of sake. Media testing. Production of possesses lactic acid racemase (6703). Medium 6, 30°C, 5% CO2.