Collection TBRC
Other code NB53 ; BN17-6B-1
Other collection code BCC 38054 ; NBRC 107333 ; CIP 110952
History <---- BCC 38054 <---- P. Rattanawaree, NB53
Microorganism group Bacteria
Type strain Yes
Miyashita M, Yukphan P, Chaipitakchonlatarn W, Malimas T, Sugimoto M, Yoshino M, Kamakura Y, Potacharoen W, Tanasupawat S, Tanaka N, Nakagawa Y, Suzuki K. Lactobacillus plajomi sp. nov. and Lactobacillus modestisalitolerans sp. nov., isolated from traditional fermented foods. Int J Syst Evol Microbiol. 2015 Aug;65(8):2485-2490.
LPSN
Source Fermented fish - Pla Jom
Country of origin Thailand
Risk Group 1
Growth medium

Proteose peptone No.3 10 g
Beef extract 10 g
Yeast extract 5 g
Dextrose 20 g
Polysorbate80 1 g
Ammonium citrate 2 g
Sodium acetate 5 g
Magnesium sulfate 0.1 g
Manganese sulfate 0.05 g
Dipotassium phosphate 2 g
Agar (if needed) 15 g
Distilled water 1000 ml

Growth temperature 30 °C
Oxygen requirement Facultative anaerobic
Distribution condition TBRC MTA
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Overseas: 3,000 Baht

Thailand: 2,000 Baht

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