Lactobacillus wuchangensis
Lactobacillus wuchangensis
规格:
货期:
编号:TS556906
品牌:Testobio
| Product Number | TS556906 |
| Strain Number | CCM 8946 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus wuchangensis |
| Organism Type | Bacteria |
| History of Deposit | <– Chun Tao Gu, 2019 |
| Date of Isolation | 2015 |
| Isolated From | Naturally fermented pickle |
| Geographic Origin | Heilongjiang province, 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 | TS556906 |
| Strain Number | CCM 8946 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus wuchangensis |
| Organism Type | Bacteria |
| History of Deposit | <– Chun Tao Gu, 2019 |
| Date of Isolation | 2015 |
| Isolated From | Naturally fermented pickle |
| Geographic Origin | Heilongjiang province, 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 |
