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"Lentibacillus alimentarius" Sundararaman et al. 
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Bacillales; Bacillaceae.
16521T <-- J.-H. Lee M2024.
Accessioned in 2009. 
=KEMB 9001-124 =NRIC 0769.
Proposed type strain [12550].
Medium: 118;  Temperature: 30°C; Rehydration fluid: 41.
Source: Myeolchi-jeotgal, a traditional Korean high-salt fermented anchovy [12550].
Biochemistry/Physiology: [12550].
Fatty acid: [12550].
Quinone: MK-7 [12550].
Polar lipid: DPG, PE, PG, ALs [12550].
G+C (mol%): 36.2 (HPLC) [12550].
Phylogeny: 16S rRNA gene (GQ889492) [12550].
Publication(s) using this strain [B18015].
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.