| 保藏机构: | JCM |
|---|---|
| 菌种名称: | JCM4926, JCM 4926 |
| 英文名称: | Oceanobacillus kimchii |
| 中文名称 | Kimchii海洋杆菌 |
| 存储人: | Whon et al. |
| 来源历史: | << JCM << J. W. Bae, X50 |
| 其他保藏中心编号: | DSM 23341; JCM JCM 16803; KACC 14914 |
| 来源； | 芥末泡菜，韩国传统发酵食品 |
| 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：61
MARINE AGAR 2216 (DIFCO 0979)
Peptone 5.0 g
Yeast extract 1.0 g
Ferric citrate 0.1 g
MgCl2 8.8 g
Na2SO4 3.24 g
NaHCO3 0.16 g
KBr 80.0 mg
SrCl2 34.0 mg
H3BO3 22.0 mg
NH4NO3 1.6 mg
Na2HPO4 8.0 mg
Agar 15.0 g
Distilled water 1.0 L
NaCl 19.45 g
CaCl2 1.8 g
KCl 0.55 g
Na2SiO3 4.0 mg
NaF 2.4 mg
Adjust pH to 7.6.
|
| 模式菌株: | 是 |
| 参考文献: |
B2142
Whon, T.W., M. J. Jung, S. W. Roh, Y. D. Nam, E. J. Park, K. S. Shin, and J. W. Bae. 2010. Oceanobacillus kimchii sp. nov. Isolated from a traditional Korean fermented food. J. Microbiol. 48: 862-866.
B2143
2011. List of new names and new combinations previously effectively, but not validly, published. Validation List no. 139. Int. J. Syst. Evol. Microbiol. 61 : 1011–1013.
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