Lactobacillus angrenensis
Lactobacillus angrenensis
规格:
货期:
编号:TS527633
品牌:Testobio
| Product Number | TS527633 |
| Strain Number | CCM 8893 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus angrenensis |
| Organism Type | Bacteria |
| History of Deposit | <– Ch. T. Gu, 2018 |
| Date of Isolation | 2015 |
| 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 | Long, G.Y., Wei, Y.X., Tu, W., Gu, Ch.T. (2020): Lactobacillus hegangensis sp. nov., Lactobacillus suibinensis sp. nov., Lactobacillus daqingensis sp. nov., Lactobacillus yichunensis sp. nov., Lactobacillus mulanensis sp. nov., Lactobacillus achengensis sp. nov., Lactobacillus wuchangensis sp. nov., Lactobacillus gannanensis sp. nov., Lactobacillus binensis sp. nov. and Lactobacillus angrenensis sp. nov., isolated from Chinese traditional pickle and yogurt. Int. J. Syst. Evol. Microbiol., 70, pp. 2467-2484 |
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| Product Number | TS527633 |
| Strain Number | CCM 8893 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus angrenensis |
| Organism Type | Bacteria |
| History of Deposit | <– Ch. T. Gu, 2018 |
| Date of Isolation | 2015 |
| 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 | Long, G.Y., Wei, Y.X., Tu, W., Gu, Ch.T. (2020): Lactobacillus hegangensis sp. nov., Lactobacillus suibinensis sp. nov., Lactobacillus daqingensis sp. nov., Lactobacillus yichunensis sp. nov., Lactobacillus mulanensis sp. nov., Lactobacillus achengensis sp. nov., Lactobacillus wuchangensis sp. nov., Lactobacillus gannanensis sp. nov., Lactobacillus binensis sp. nov. and Lactobacillus angrenensis sp. nov., isolated from Chinese traditional pickle and yogurt. Int. J. Syst. Evol. Microbiol., 70, pp. 2467-2484 |
