Lactobacillus keshanensis
Lactobacillus keshanensis
规格:
货期:
编号:TS562354
品牌:Testobio
| Product Number | TS562354 |
| Strain Number | CCM 8936 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus keshanensis |
| Organism Type | Bacteria |
| History of Deposit | <– Ch. T. Gu, 2018 |
| Date of Isolation | |
| 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 | 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 |
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| Product Number | TS562354 |
| Strain Number | CCM 8936 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus keshanensis |
| Organism Type | Bacteria |
| History of Deposit | <– Ch. T. Gu, 2018 |
| Date of Isolation | |
| 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 | 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 |
