Skip to main content

Table 5 Lactic acid bacteria used for analyzing the D -amino acids in culture medium

From: Distribution of D-amino acids in vinegars and involvement of lactic acid bacteria in the production of D-amino acids

Strain Cultivation temperature Cultivation time
Lactococcus lactis subsp. lactis JCM 5805 30°C 72 h
Lactobacillus reuteri JCM 1112 37°C 36 h
  gasseri JCM 1131 37°C 36 h
  brevis JCM 1170 30°C 72 h
  salivarius JCM 1231 37°C 36 h
  otakiensis JCM 15040 30°C 72 h
  kisonensis JCM 15041 30°C 72 h
  rapi JCM 15042 30°C 72 h