Lactobacillus huananensis
Lactobacillus huananensis
规格:
货期:
编号:TS564534
品牌:Testobio
| Product Number | TS564534 |
| Strain Number | CCM 8913 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus huananensis |
| 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 | Long, G.Y., Gu, Ch.T. (2019): Lactobacillus jixianensis sp. nov., Lactobacillus baoqingensis sp. nov., Lactobacillus jiayinensis sp. nov., Lactobacillus zhaoyuanensis sp. nov., Lactobacillus lindianensis sp. nov., Lactobacillus huananensis sp. nov., Lactobacillus tangyuanensis sp. nov., Lactobacillus fuyuanensis sp. nov., Lactobacillus tongjiangensis sp. nov., Lactobacillus fujinensis sp. nov. and Lactobacillus mulengensis sp. nov., isolated from Chinese traditional pickle. Int. J. Syst. Evol. Microbiol., 69, pp. 2340-2353 |
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| Product Number | TS564534 |
| Strain Number | CCM 8913 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus huananensis |
| 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 | Long, G.Y., Gu, Ch.T. (2019): Lactobacillus jixianensis sp. nov., Lactobacillus baoqingensis sp. nov., Lactobacillus jiayinensis sp. nov., Lactobacillus zhaoyuanensis sp. nov., Lactobacillus lindianensis sp. nov., Lactobacillus huananensis sp. nov., Lactobacillus tangyuanensis sp. nov., Lactobacillus fuyuanensis sp. nov., Lactobacillus tongjiangensis sp. nov., Lactobacillus fujinensis sp. nov. and Lactobacillus mulengensis sp. nov., isolated from Chinese traditional pickle. Int. J. Syst. Evol. Microbiol., 69, pp. 2340-2353 |
