Lactobacillus nuruki
Lactobacillus nuruki
规格:
货期:
编号:TS564609
品牌:Testobio
| Product Number | TS564609 |
| Strain Number | CCM 8928 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus nuruki |
| 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 | |
| Optimum Temperature for Growth | 30 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Heo, J., Saitou, S., Tamura, T., Cho, H., Kim, J.-S., Joa, J.-H., Kom, J.-S., Kwon, S.-W., Kim, S.-J. (2018): Lactobacillus nuruki sp. nov.., isolated from Nuruk, a Korean fermentation starter. Int. J. Syst. Evol. Microbiol., 68, pp. 3273-3278 |
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| Product Number | TS564609 |
| Strain Number | CCM 8928 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Lactobacillus nuruki |
| 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 | |
| Optimum Temperature for Growth | 30 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Heo, J., Saitou, S., Tamura, T., Cho, H., Kim, J.-S., Joa, J.-H., Kom, J.-S., Kwon, S.-W., Kim, S.-J. (2018): Lactobacillus nuruki sp. nov.., isolated from Nuruk, a Korean fermentation starter. Int. J. Syst. Evol. Microbiol., 68, pp. 3273-3278 |
