カタログ検索結果 詳細情報
NBRC 106466: Companilactobacillus paralimentarius (Cai et al. 1999) Zheng et al. 2020
| Synonymous Name |
Lactobacillus bobalius Lactobacillus kimchii Lactobacillus paralimentarius |
|---|---|
| Teleomorph | |
| Anamorph | |
| Other Culture Collection No. | ATCC BAA-131=CCUG 45370=CIP 107019=DSM 13961=JCM 10707=KACC 12383=KCTC 8903P=NRIC 0493 |
| Other No. | MT-1077 |
| Herberium No. | |
| Shipping as | Glass ampoule (L-dried) |
| Type Strain | |
| Biosafety Level | L1 |
| Restriction | |
| Conditions of utilization | |
| Plant Quarantine No. | |
| Animal Quarantine No. | |
| Source of Isolation | Fermented vegetable (Kimchi) |
| Locality of Source | |
| Country/region of Origin | Korea |
| Accepted Date | 2009/12/09 |
| Isolated Year | |
| Deposited Year | 2009 |
| History | NRIC 0493 <- JCM 10707 <- J.-S. Ahn, MT-1077 |
| Comment | Type strain of Lactobacillus kimchii. |
| Rehydration Fluid | 310 |
|---|---|
| Medium | 310 |
| Cultivation Temp. | 30 C |
| Oxygen Relationship | Facultative |
| Information for Users |
Lactobacillus kimchiiは分類学的検討の結果、現在Lactobacillus paralimentariusに再分類されております。 嫌気ジャー内で培養、または10ml液体培地(沸騰水中で脱気して使用)で静置培養してください。。 Please culture with the anaerobic jar or culture statically in 10ml liquid medium (degassed in boiling water). |
| Sequences | |
|---|---|
| Accession No. | BJZB00000000:Genome |
| Biosample ID | SAMD00171876 |
| Bioproject ID | PRJDB6250 |