| 保藏机构: | JCM |
|---|---|
| 菌种名称: | JCM25146, JCM 25146 |
| 英文名称: | Acetobacter okinawensis |
| 中文名称 | 冲绳醋酸杆菌 |
| 存储人: | Iino et al. |
| 来源历史: |
<< LMG << JCM << Tokyo University of Agriculture (Acetobacter sp.) << T. Uchimura << R. Suzuki
|
| 其他保藏中心编号: | LMG 26457; JCM25146; NRIC0658 |
| 分离来源: | 甘蔗（茎） |
| 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：1
MANNITOL AGAR
Yeast extract 5.0g
Agar 15.0g
Distilled water 1.0L
Peptone 3.0g
Mannitol 25.0g
|
| 模式菌株: | 是 |
| 参考文献: |
B2021
Iino T., R. Suzuki., Y. Kosako., M. Ohkuma., K. Komagata, and T. Uchimura. 2012. Acetobacter okinawensis sp. nov., Acetobacter papayae sp. nov., and Acetobacter persicus sp. nov.; novel acetic acid bacteria isolated from stems of sugarcane, fruits, and a flower in Japan. J .Gen. Appl. Microbiol. 58 : 235-243.
B4542
International Committee on Systematic Prokaroytes. 2013. List of new names and new combinations previously effectively, but not validly, published. Int. J. Syst. Evol. Microbiol. 63 : 1–5.
|
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