| 保藏机构: | DSMZ、DSM |
|---|---|
| 菌种名称: | DSM16982, DSM 16982 |
| 英文名称: | Lactobacillus nantensis |
| 菌种又名: | LP33 |
| 中文名称 | |
| 菌种代号: | |
| 分离: |
France
Nantes
|
| 来源历史: | <- M. Korakli <- Lab. de Microbiologie Alimentaire et Industrielle; LP33 |
| 培养条件: |
Medium 232 + 1% maltose + 0.5% fresh yeast extract, 30°C |
| 菌种说明: | .<- M. Korakli <- Lab. de Microbiologie Alimentaire et Industrielle; LP33. Wheat sourdough; France, Nantes. Type strain. Taxonomy/description (10289). Sequence accession no. 16S rRNA gene: AY690834 (10289), whole genome shotgun sequence: AZFV00000000. (Medium 232 + 1% maltose + 0.5% fresh yeast extract, 30°C). |
| 生物安全等级: | 1 |
| 参考文献: |
Valcheva, R., Ferchichi, M. F., Korakli, M., Ivanova, I., Gänzle, M. G., Vogel, R. F., Prévost, H., Onno, B., Dousset, X. (2006). Lactobacillus nantensis sp. nov., isolated from French wheat sourdough. Int.J.Syst.Evol.Microbiol. 56 : 587-591 . http://www.ncbi.nlm.nih.gov/pubmed/16514032
|
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