| 保藏机构: | JCM |
|---|---|
| 菌种名称: | JCM4926, JCM 4926 |
| 英文名称: | Weissella thailandensis |
| 中文名称 | 泰国魏氏杆菌 |
| 存储人: | Tanasupawat et al. |
| 来源历史: | << LMG << JCM << S. Tanasupawat Dep. of Microbiology Chulalongkorn University Bangkok Thailand |
| 其他保藏中心编号: | LMG 19821; HSCC 1412; JCM 10695; KCTC 3751; NRIC 0298; PCU 210; Tanasupawat FS61-1; TISTR 1384 |
| 分离来源: | 发酵鱼 |
| 菌种特性 | |
| 备注： | |
| 培养条件： | 30°C |
| 生物安全等级: | 1 |
| 氧气需求: | 需氧 |
| 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: |
B4325
Tanasupawat, S., O. Shida, S. Okada, and K. Komagata. 2000. Lactobacillus acidipiscis sp. nov. and Weissella thailandensis sp. nov., isolated from fermented fish in Thailand. Int. J. Syst. Evol. Microbiol. 50: 1479–1485.
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