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Microorganisms Elevating Kimchi Research, Expanding Global ValueBank of Kimchi Resources and Information

Microorganisms

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Kimchi Microorganisms Search

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Dellaglioa algida

Basic information

Basic information - Type of resource, WIKIM number, Phylogenetic information, Organism, Amount of stock
Type of resource	Bacteria
WIKIM number; strain number	KCKM P0122
Phylogenetic information
Organism; scientific name	Dellaglioa algida
Amount of stock

Isolation information

Isolation information - Isolation source, Isolation year, Isolation region
Isolation source	Gat kimchi (Mustard leaf kimchi)
Isolation year	2023.02
Isolation region	Siheung-si, Gyeonggi-do, Republic of Korea

Culture information

Culture information - Medium, pH, Temperature(℃), Time, Oxygen relationship
Medium	MRS agar
Temperature(℃)	20
pH	6.5
Time	48hours

Genomic information

Genomic information - 16S rRNA gene sequence
16S rRNA gene sequence	TATGGCTCAGGATGAACGCTGGCGGCGTGCCTAATACATGCAAGTCGAACGCATTATCTTCACCGAGTGCTTGCACTCACCGAAGATAATGAGTGGCGAACGGGTGAGTAACACGTGGGTAACCTGCCCAAAAGAGGGGGATAACACTTGGAAACAGGTGCTAATACCGCATAATTTGTTAAACCGCATGGTTTGATAATGAAAGACGGCGTAAGCTGTCACTTTTGGATGGACCCGCGGCGTATTAGCTAGTTGGTGAGGTAAAGGCCCACCAAGGCAATGATACGTAGCCGACCTGAGAGGGTGATCGGCCACATTGGGACTGAGACACGGCCCAAACTCCTACGGGAGGCAGCAGTAGGGAATCTTCCACAATGGACGAAAGTCTGATGGAGCAACGCCGCGTGAGTGAAGAAGGTTTTCGGATCGTAAAGCTCTGTTGTTAGAGAAGAATGTAGGTAAGAGTAACTGTTTACCTAGTGACGGTATCTAACCAGAAAGCCACGGCTAACTACGTGCCAGCAGCCGCGGTAATACGTAGGTGGCAAGCGTTATCCGGATTTATTGGGCGTAAAGCGAACGCAGGCGGTTTTTTAAGTCTGATGTGAAAGCCTTCGGCTCAACCGAAGAAATGCATTGGAAACTGGATAACTTGAGTGCAGAAGAGGAGAGTGGAACACCATGTGTAGCGGTGAAATGCGTAGATATATGGTAGAACACCAGTGGCGAAAGCGGCTCTCTGGTCTGTAACTGACGCTGAGGTTCGAAAGCATGGGTAGCAAACAGGATTAGATACCCTGGTAGTCCATGCCGTAAACGATGAGTGCTAAGTGTTGGAGGGTTTCCGCCCTTCAGTGCTGCAGCTAACGCATTAAGCACTCCGCCTGGGGAGTACGACCGCAAGGTTGAAACTCAAAGGAATTGACGGGGGCCCGCACAAGCGGTGGAGCATGTGGTTTAATTCGAAGCAACGCGAAGAACCTTACCAGGTCTTGACATCTTCTGACAAGCCTAGAGATAGGCCGTTCCCTTCGGGGACAGAATGACAGGTGGTGCATGGTTGTCGTCAGCTCGTGTCGTGAGATGTTGGGTTAAGTCCCGCAACGAGCGCAACCCTTATTATTAGTTGCCAGCATTTAGTTGGGCACTCTAATGAGACTGCCGGTGACAAACCGGAGGAAGGTGGGGATGACGTCAAATCATCATGCCCCTTATGACCTGGGCTACACACGTGCTACAATGGACGGTACAACGAGTTGCGAGACCGCGAGGTTAAGCTAATCTCTTAAAGCCGTTCTCAGTTCGGATTGTAGGCTGCAACTCGCCTACATGAAGTTGGAATCGCTAGTAATCGCGGATCAGAATGCCGCGGTGAATACGTTCCCGGGCCTTGTACACACCGCCCGTCACACCATGAGAGTTTGTAACACCCAAAGCCGGTGAGGTAACCTTTTAGGAGCCAGCCGTCTAAGGTGGGACAGATGATTAGGGTGAAGTCGTAACAAGGGTAACCGTAA

Strain characteristic

Growth characteristics
Safety assessment (hemolytic activity)

α-hemolysis를 나타내어 안전하지 않음.
Safety assessment (antibiotic susceptibility)

EFSA 가이드라인에서 제시하는 break point 범위내의 항생제 감수성을 나타내어 안전함.
Carbohydrate utilization