| 保藏机构: | JCM |
|---|---|
| 菌种名称: | JCM4926, JCM 4926 |
| 英文名称: | Oceanobacillus sojae |
| 中文名称 | 索贾海洋杆菌 |
| 存储人: | corrig. Tominaga et al. |
| 来源历史: | << DSMZ << JCM << T. Tominaga, Saitama Industrial Technology Center North Inst., Kumagaya, Japan; Y27 |
| 其他保藏中心编号: | DSM 23151; CIP 109918; JCM 15792; NBRC 105379; NCIMB 14542 |
| 分离来源: | 酱油生产设备表面 |
| 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：874
CASO AGAR with 10 mg/L MnSO4
Agar 15g
Distilled water 1000mL
MnSO4 10 g
NaCl 5g
Peptone from casein 15g
Peptone from soymeal 5g
Merck 105458
|
| 模式菌株: | 是 |
| 参考文献: |
B4530
T. Tominaga, S. Y. An, H. Oyaizu, and A. Yokota. 2009. Oceanobacillus soja sp. nov. isolated from soy sauce production equipment in Japan. J. Gen. Appl. Microbiol. 55: 225-232 .
B4531
International Committee on Systematic Bacteriology. 2009. List of new names and new combinations previously effectively, but not validly, published - Validation List no. 130. Int. J. Syst. Evol. Microbiol. 59: 2647-2648 .
|
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