| 保藏机构: | JCM |
|---|---|
| 菌种名称: | JCM4926, JCM 4926 |
| 英文名称: | Bacillus vietnamensis |
| 中文名称 | 越南芽孢杆菌 |
| 存储人: | Noguchi et al. |
| 来源历史: | << NBRC << NRRL << K. Mura, 15-1 |
| 其他保藏中心编号: |
NBRC 101237; NRRL B-23890; JCM 11124; NRIC 0531; CIP 108672; LMG 24742; DSM 18898
|
| 分离来源: | 越南鱼露 |
| 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：66
TRYPTIC SOY BROTH OR TRYPTIC SOY AGAR (DIFCO 0369)
Tryptone 15.0 g
Soytone 5.0 g
NaCl 5.0 g
Agar 15.0 g
Distilled water 1.0 L
Adjust pH to 7.3.B4099
Noguchi, H.,M. Uchino, O. Shida, K. Takano, L. K. Nakamura, and K. Komagata. 2004. Bacillus vietnamensis sp. nov., a moderately halotolerant, aerobic, endospore-forming bacterium isolated from Vietnamese fish sauce. Int. J. Syst. Evol. Microbiol. 54 : 2117–2120.
|
| 模式菌株: | 是 |
| 参考文献: |
B4099
Noguchi, H.,M. Uchino, O. Shida, K. Takano, L. K. Nakamura, and K. Komagata. 2004. Bacillus vietnamensis sp. nov., a moderately halotolerant, aerobic, endospore-forming bacterium isolated from Vietnamese fish sauce. Int. J. Syst. Evol. Microbiol. 54 : 2117–2120.
|
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