| 保藏机构: | JCM |
|---|---|
| 菌种名称: | JCM1126 |
| 英文名称: | Lactobacillus amylovorus. |
| 中文名称 | 食淀粉乳杆菌 |
| 存储人: | 周宇光 |
| 来源历史: |
<-- NRRL B-4540 <-- L. K. Nakamura <-- G. R. Hrubant.
Accessioned in 1982.
|
| 其他保藏中心编号: | =ATCC 33620 =BCRC 11648 =CCM 4380 =CCUG 27201 =CECT 4132 =CIP 102989 =DSM 20531 =KCTC 3597 =LMG 17752 =LMG 9496 =NCAIM B.01458 =NCFB 2657 =NCIMB 13276 =NRRL B-4540 =VTT E-95576. |
| 分离来源: | 牛粪玉米发酵 |
| 菌种特性 | |
| 备注： | |
| 培养条件： | 37°C |
| 生物安全等级: | 1 |
| 氧气需求: | 需氧 |
| 培养基: | 1,13,84 |
| 模式菌株: | 是 |
| 参考文献: |
Oda, Y., Ito, M., Kikuta, Y., Park, B. S. and Tonomura, K.
Comparison and characterization of Lactobacillus amylovorus strains for lactic acid fermentation of food by-products.
Food Microbiol. 17: 341-347, 2000.
DOI: 10.1006/fmic.1999.0319.
|
买家导航
