CCUG 51325T - Levilactobacillus hammesii
Strain Details
| Sample Origin: | France, Pays de la Loire |
| Source: | Wheat sourdough |
| Depositor: | C.Bizet, CIP, Paris, France |
| Passport: | 2004, M.Korakli, Freising, Germany, strain LP38 |
| Deposit Date: | 2005-06-21 |
| Other Collections: | DSM 16381;CIP 108387;LP38;TMW 1.1236; |
| ID Method: | CCUG<Api rapidID32strep, Api 50CHL, Api rapidID32an, CFA(FAME) |
| Conditions Remarks: | MRS agar, anaerobic, 30°C, 48h |
| Remarks: | NAMCH:Previously listed as Lactobacillus hammesii |
Phenotypic features in LAX
| Tests CAT: | 1055 1121 0000 40 0030 00 000000 00 000000000 0 000 00000 |
| Api ID32AN: | 111 511 415 111 111 341 351 343 111 314 |
| Api RID32S: | 115 511 511 111 315 111 511 511 151 111 11 1 |
| CAT50: | 1111555114 4551111131 1131353353 1111111112 1111151311 |
Show Fatty Acid Data
Fatty Acid Profile
| Date: | 050729 |
| Remarks: | Chocolate agar,CO2,37°C |
| PEAK: | RT: | ECLs: | %: | Abbreviation: | Fatty Acid: |
| 046 | 7.353 | 14.000 | 1.1 | 14:0 | |
| 082 | 10.276 | 15.819 | 2.8 | 16:1 w7c | |
| 086 | 10.580 | 16.000 | 29.7 | 16:0 | |
| 111 | 12.317 | 17.000 | 0.7 | 17:0 | |
| 125 | 13.596 | 17.724 | 27.2 | 18:2 w6,9c/18:0 ANTE | |
| 126 | 13.675 | 17.769 | 12.1 | 18:1 w9c | |
| 131 | 14.083 | 18.000 | 13.4 | 18:0 | |
| 150 | 15.606 | 18.870 | 13.2 | 19:0 CYCLO w9c | |
| Total: | 100.0 | ||||