| 保藏机构: | JCM |
|---|---|
| 菌种名称: | JCM4926, JCM 4926 |
| 英文名称: | Lactobacillus paralimentarius |
| 中文名称 | 副柠檬酸乳杆菌 |
| 存储人: | Cai et al. 1999 |
| 来源历史: | << DSMZ << JCM << Y. Cai; TB 1 |
| 其他保藏中心编号: | DSM 13238; JCM 10415 |
| 分离来源: | 酸甜苦辣 |
| 菌种特性 | |
| 备注： | |
| 培养条件： | 30°C |
| 生物安全等级: | 1 |
| 氧气需求: | |
| 培养基: |
TSB培养基：16
LACTOBACILLI MRS BROTH (DIFCO 0881)
Proteose peptone No.3 10.0g
Beef extract 10.0g
Yeast extract 5.0g
Dextrose 20.0g
Tween 80 1.0g
Ammonium citrate 2.0g
CH3COONa 5.0g
MgSO4·7H2O 0.1g
MnSO4·H2O 0.05g
K2HPO4 2.0g
Distilled water 1.0L
Adjust pH to 6.2-6.5.
|
| 模式菌株: | 是 |
| 参考文献: |
B2453
Pang, H., M. Kitahara, M. Itahara, Z. Tan, Y. Wang, G. Qin, M. Ohkuma, and Y. Cai. 2012. Reclassification of Lactobacillus kimchii and Lactobacillus bobalius as later subjective synonyms of Lactobacillus paralimentarius. Int. J. Syst. Evol. Microbiol. 62 : 2383-2387.
B2467
Cai, Y., H. Okada, H. Mori, Y. Benno, and T. Nakase. 1999. Lactobacillus paralimentarius sp. nov., isolated from sourdough. Int.J.Syst.Bacteriol. 49: 1451-1455.
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