JCM Catalogue


Lentibacillus juripiscarius Namwong et al. 2005

Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Bacillales; Bacillaceae.

12147T <-- S. Tanasupawat IS40-3.
Accessioned in 2003.
=CGMCC 1.6153 =CIP 108664 =DSM 16577 =PCU 229 =TISTR 1535.
Type strain [5889].
Medium: 377;  Temperature: 37°C.

Source: Fish sauce (nam-pla) produced in Thailand [5889].
Biochemistry/Physiology: [5889].
Cell wall: meso-A2pm [5889].
Fatty acid: [5889].
Quinone: MK-7 [5889].
Polar lipid: [5889].
G+C (mol%): 43.4 (HPLC) [5889].
DNA-DNA relatedness: [5889].
Phylogeny: 16S rRNA gene (AB127980) [5889].
Genome sequence: BBCA00000000.
NCBI Taxonomy ID: 257446.
Genomic DNA is available from RIKEN BRC-DNA Bank: JGD 12588.

Publication(s) using this strain [B05130, B06097, B07132, B15019].
Delivery category: Domestic, A or C; Overseas, A or C.
Viability and purity assays of this product were performed at the time of production as part of quality control. The authenticity of the culture was confirmed by analyzing an appropriate gene sequence, e.g., the 16S rRNA gene for prokaryotes, the D1/D2 region of LSU rRNA gene, the ITS region of the nuclear rRNA operon, etc. for eukaryotes. The characteristics and/or functions of the strain appearing in the catalogue are based on information from the corresponding literature and JCM does not guarantee them.
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