保藏机构: | DSMZ、DSM |
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菌种名称: | DSM24716, DSM 24716 |
英文名称: | Companilactobacillus kimchiensis |
中文名称 | 金氏乳杆菌 |
菌种代号: | L133, JCM 17702, KACC 15533 |
其他保藏中心编号: | JCM 17702, KACC 15533 |
分离: | 泡菜、韩国发酵食品 |
来源国家: | 韩国 |
存储时间: | 20.10.2010 |
来源历史: |
<- J.-W. Bae, Kyung Hee Univ., Dept. of Biology, Seoul, Republic of Korea; L133
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Genbank序列号: |
16S rRNA gene: HQ906500
whole genome shotgun sequence: JQCF00000000
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培养条件: |
DSM Medium 11: GYM STREPTOMYCES MEDIUM , 25°C |
菌种说明: |
<- J.-W. Bae, Kyung Hee Univ., Dept. of Biology, Seoul, Republic of Korea; L133. Kimchi, fermented Korean food. South Korea. Sampling Date: 20.10.2010. Taxonomy/description (17642, 38511). Sequence accession no. 16S rRNA gene: HQ906500, whole genome shotgun sequence: JQCF00000000. Murein: A11.31. (Medium 11, 25°C)
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生物安全等级: | 1 |
参考文献: |
Kim, J., Kim, J. Y., Kim, M. S., Roh, S. W., Bae, J. W. (2013). Lactobacillus kimchiensis sp. nov., isolated from a fermented food. Int J Syst Evol Microbiol 63 (Pt4): 1355-9 . http://www.ncbi.nlm.nih.gov/pubmed/22798657
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