Lactobacillus kisonensis
Lactobacillus kisonensis
规格:
货期:
编号:TS589707
品牌:Testobio
| Product Number | TS589707 |
| Strain Number | CCAM 130 |
| WDCM number of Culture Collection | 1189 |
| Organism Name | Lactobacillus kisonensis |
| Organism Type | Bacteria |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | non-salted pickle solution used in production of sunki (Japanese traditional fermented leaves and stems of red turnips) |
| Geographic Origin | Japan, Kiso county, nagano prefecture |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 30.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Watanabe, K., Fujimoto, J., Tomii, Y., Sasamoto, M., Makino, H., Kudo, Y., Okada, S. (2009). Lactobacillus kisonensis sp. nov., Lactobacillus otakiensis sp. nov., Lactobacillus rapi sp. nov. and Lactobacillus sunkii sp. nov., heterofermentative species isolated from sunki, a traditional Japanese pickle. Int J Syst Evol Microbiol 59 ( Pt 4 ): 754-760 |
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| Product Number | TS589707 |
| Strain Number | CCAM 130 |
| WDCM number of Culture Collection | 1189 |
| Organism Name | Lactobacillus kisonensis |
| Organism Type | Bacteria |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | non-salted pickle solution used in production of sunki (Japanese traditional fermented leaves and stems of red turnips) |
| Geographic Origin | Japan, Kiso county, nagano prefecture |
| Nomenclatural status of the strain | Type |
| Optimum Temperature for Growth | 30.0 |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Watanabe, K., Fujimoto, J., Tomii, Y., Sasamoto, M., Makino, H., Kudo, Y., Okada, S. (2009). Lactobacillus kisonensis sp. nov., Lactobacillus otakiensis sp. nov., Lactobacillus rapi sp. nov. and Lactobacillus sunkii sp. nov., heterofermentative species isolated from sunki, a traditional Japanese pickle. Int J Syst Evol Microbiol 59 ( Pt 4 ): 754-760 |
