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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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Leuconostoc gasicomitatum

Basic information

Basic information - Type of resource, WIKIM number, Phylogenetic information, Organism, Amount of stock
Type of resource Bacteria
WIKIM number; strain number KCKM P0205
Phylogenetic information
Organism; scientific name Leuconostoc gasicomitatum
Amount of stock

Isolation information

Isolation information - Isolation source, Isolation year, Isolation region
Isolation source Baechu kimchi (Kimchi cabbage kimchi)
Isolation year 2019
Isolation region Gwangyang-si, Jeollanam-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 AGGATGAACGCTGGCGGCGTGCCTAATACATGCAAGTCGAACGCACAGCGAAAGGTGCTTGCACCTTTCAAGTGAGTGGCGAACGGGTGAGTAACACGTGGATAACCTACCTCAAGGTTGGGGATAACATTTGGAAACAGATGCTAATACCGAATAAAACTTAGTATCGCATGATACCAGGTTAAAAGGCGCTACGGCGTCACCTAGAGATGGATCCGCGGTGCATTAGTTAGTTGGTGGGGTAAAGGCTTACCAAGACAATGATGCATAGCCGAGTTGAGAGACTGATCGGCCACATTGGGACTGAGACACGGCCCAAACTCCTACGGGAGGCTGCAGTAGGGAATCTTCCACAATGGGCGAAAGCCTGATGGAGCAACGCCGCGTGTGTGATGAAGGCTTTCGGGTCGTAAAGCACTGTTGTATGGGAAGAACAGCTAGAGTAGGGAATGACTTTAGTTTGACGGTACCATACCAGAAAGGGACGGCTAAATACGTGCCAGCAGCCGCGGTAATACGTATGTCCCGAGCGTTATCCGGATTTATTGGGCGTAAAGCGAGCGCAGACGGTTAATTAAGTCTGATGTGAAAGCCCGGAGCTCAACTCCGGAAAGGCATTGGAAACTGGTTAACTTGAGTGCAGTAGAGGTAAGTGGAACTCCATGTGTAGCGGTGGAATGCGTAGATATATGGAAGAACACCAGCGGCGAAGGCGGCTTACTGGACTGTAACTGACGTTGAGGCTCGAAAGTGTGGGTAGCAAACAGGATTAGATACCCTGGTAGTCCACACCGTAAACGATGAACACTAGGTGTTAGGAGGTTTCCGCCTCTTAGTGCCGAAGCTAACGCATTAAGTGTTCCGCCTGGGGAGTACGACCGCAAGGTTGAAACTCAAAGGAATTGACGGGGACCCGCACAAGCGGTGGAGCATGTGGTTTAATTCGAAGCAACGCGAAGAACCTTACCAGGTCTTGACATCCTTTGAAGCTTTTAGAGATAGAAGTGTTCTCTTCGGAGACAAAGTGACAGGTGGTGCATGGTCGTCGTCAGCTCGTGTCGTGAGATGTTGGGTTAAGTCCCGCAACGAGCGCAACCCTTATTGTTAGTTGCCAGCATTCAGATGGGCACTCTAGCGAGACTGCCGGTGACAAACCGGAGGAAGGCGGGGACGACGTCAGATCATCATGCCCCTTATGACCTGGGCTACACACGTGCTACAATGGCGTATACAACGAGTTGCCAACCTGTGAAGGTGAGCTAATCTCTTAAAGTACGTCTCAGTTCGGACTGCAGTCTGCAACTCGACTGCACGAAGTCGGAATCGCTAGTAATCGCGGATCAGCACGCCGCGGTGAATACGTTCCCGGGTCTTGTACACACCGCCCGTCACACCATGGGAGTTTGTAATGCCCAAAGCCGGTGGCCTAACCGTAAGGAGGGAACCGTCTAAGGCAGGACAGATGACTGGGGTGAAGTCGTAACAAGGTAGCCGTAGGAGAACCTGCGGCTGG

Strain characteristic

  • Growth characteristics

    온도별 배양 특성

  • Safety assessment (hemolytic activity)

    안전성평가(용혈성)
    α-, β- hemolysis를 나타내지 않아 안전함.

  • Safety assessment (antibiotic susceptibility)

    안전성평가(항생제 감수성)
    EFSA 가이드라인에서 제시하는 break point 범위내의 항생제 감수성을 나타내어 안전함.