| 保藏机构: | JCM |
|---|---|
| 菌种名称: | JCM4926, JCM 4926 |
| 英文名称: | Lactobacillus heilongjiangensis |
| 中文名称 | 黑龙江乳酸杆菌 |
| 存储人: | Gu et al. |
| 来源历史: | << LMG << Northeast Agricultural Univ. (G. Chuntao, S4-3) |
| 其他保藏中心编号: | LMG 26166; Gu S4-3; JCM 30916; KCTC 21032; NCIMB 14701 |
| 分离来源: | 传统泡菜 |
| 菌种特性 | |
| 备注： | |
| 培养条件： | 28°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: |
B2452
Gu, C. T., C. Y. Li, L. J. Yang, and G. C. Huo. 2013. Lactobacillus heilongjiangensis sp. nov., isolated from Chinese pickle. Int. J. Syst. Evol. Microbiol. 63: 4094-4099.
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