Lactobacillus kisonensis
Lactobacillus kisonensis
规格:
货期:
编号:TS466890
品牌:Testobio
| Product Number | TS466890 |
| Strain Number | DSM 19906 |
| WDCM number of Culture Collection | 274 |
| Organism Name | Lactobacillus kisonensis |
| Organism Type | Bacteria |
| History of Deposit | <- K. Watanabe, Yakult Central Inst. Microbiol. Res., Tokyo, Japan; YIT 11168 |
| Date of Isolation | |
| Isolated From | non-salted pickle solution used in production of sunki (Japanese traditional fermented leaves and stems of red turnips) |
| Geographic Origin | Japan, Kiso county, Nagano prefecture |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
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| Product Number | TS466890 |
| Strain Number | DSM 19906 |
| WDCM number of Culture Collection | 274 |
| Organism Name | Lactobacillus kisonensis |
| Organism Type | Bacteria |
| History of Deposit | <- K. Watanabe, Yakult Central Inst. Microbiol. Res., Tokyo, Japan; YIT 11168 |
| Date of Isolation | |
| Isolated From | non-salted pickle solution used in production of sunki (Japanese traditional fermented leaves and stems of red turnips) |
| Geographic Origin | Japan, Kiso county, Nagano prefecture |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 30 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
