Lactobacillus zhongbaensis
Lactobacillus zhongbaensis
规格:
货期:
编号:TS527622
品牌:Testobio
| Product Number | TS527622 |
| Strain Number | CCM 8892 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus zhongbaensis |
| Organism Type | Bacteria |
| History of Deposit | <– Ch. T. Gu, 2018 |
| Date of Isolation | |
| Isolated From | Naturally fermented yogurt |
| Geographic Origin | Tibet autonomous region of China |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 30 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Wei, Y.X., Gu, Ch.T. (2019): Lactobacillus yilanensis sp. nov., Lactobacillus bayanensis sp. nov., Lactobacillus keshanensis sp. nov., Lactobacillus kedongensis sp. nov., Lactobacillus baiquanensis sp. nov., Lactobacillus jidongensis sp. nov., Lactobacillus hulinensis sp. nov., Lactobacillus mishanensis sp. nov. and Lactobacillus zhongbaensis sp. nov., isolated from Chinese traditional pickle and yogurt. Int. J. Syst. Evol. Microbiol., 69, pp. 2340-2353 |
首页 >
产品中心
>
微生物培养
>
菌株
>
Lactobacillus zhongbaensis
产品中心 Product Center
联系我们CONTACT US
-
0574-87917803
24小时服务热线 -
testobio@163.com
销售邮箱 -
浙江省宁波市高新区晶辉路866弄33号智造港E4幢3楼
地址
联系方式
-
章丽敏
17757489010 -
朱静
18067106081 -
李晴
18067408036 -
李晶晶
13375187189 -
周雪
13372109301
| Product Number | TS527622 |
| Strain Number | CCM 8892 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus zhongbaensis |
| Organism Type | Bacteria |
| History of Deposit | <– Ch. T. Gu, 2018 |
| Date of Isolation | |
| Isolated From | Naturally fermented yogurt |
| Geographic Origin | Tibet autonomous region of China |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 30 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Wei, Y.X., Gu, Ch.T. (2019): Lactobacillus yilanensis sp. nov., Lactobacillus bayanensis sp. nov., Lactobacillus keshanensis sp. nov., Lactobacillus kedongensis sp. nov., Lactobacillus baiquanensis sp. nov., Lactobacillus jidongensis sp. nov., Lactobacillus hulinensis sp. nov., Lactobacillus mishanensis sp. nov. and Lactobacillus zhongbaensis sp. nov., isolated from Chinese traditional pickle and yogurt. Int. J. Syst. Evol. Microbiol., 69, pp. 2340-2353 |
