| 保藏机构: | DSMZ、DSM |
|---|---|
| 菌种名称: | DSM19117, DSM 19117 |
| 英文名称: | Levilactobacillus namurensis |
| 中文名称 | 纳木乳杆菌 |
| 其他保藏中心编号: | CCUG 52843,LMG 23583,CIP 109498 |
| 分离: | 酸面团，由小麦、黑麦和斯佩尔特面粉制成 |
| 来源国家: | 比利时 |
| 存储时间: | before 06.03.2007 |
| 来源历史: | <- CCUG <- I. Shierlinck |
| Genbank序列号: |
16S rRNA gene: AM259120
whole genome shotgun sequence: AZDT00000000
|
| 培养条件: |
DSM Medium 231: GYM STREPTOMYCES MEDIUM , 30°C |
| 菌种说明: |
<- CCUG <- I. Shierlinck. Sourdough, manufactured with wheat, rye and spelt flour; Belgium, Namur. Type strain. Taxonomy/description (10808, 38511). Sequence accession no. 16S rRNA gene: AM259120 (10808), whole genome shotgun sequence: AZDT00000000. (Medium 231 + maltose (7g/l) + ryebryan extract (see 10919), 30°C, microaerophilic).
|
| 生物安全等级: | 1 |
| 参考文献: | Scheirlinck, I., Van der Meulen, R., Van Schoor, A., Cleenwerck, I., Huys, G., Vandamme, P., De Vuyst, L., Vancanneyt, M. (2007). Lactobacillus namurensis sp. nov., isolated from a traditional Belgian sourdough. Int.J.Syst.Evol.Microbiol. 57 : 223-227 . http://www.ncbi.nlm.nih.gov/pubmed/17267954 |
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