| 保藏机构: | DSMZ、DSM |
|---|---|
| 菌种名称: | DSM19395, DSM 19395 |
| 英文名称: | Levilactobacillus zymae |
| 中文名称 | 酶乳杆菌 |
| 菌种代号: | R-18615 |
| 其他保藏中心编号: | CCM 7241,LMG 22198 |
| 分离: | 手工小麦酸面团 |
| 来源国家: | 比利时 |
| 存储时间: | before 05.06.2007 |
| 来源历史: | <- CCM <- M. Vancanneyt, R-18615 <- P. Neysens |
| Genbank序列号: |
16S rRNA gene: AJ632157
whole genome shotgun sequence: AZDW00000000
|
| 培养条件: |
DSM Medium 231: GYM STREPTOMYCES MEDIUM , 30°C |
| 菌种说明: |
<- CCM <- M. Vancanneyt, R-18615 <- P. Neysens. Artisanal wheat sourdough; Belgium. Type strain. Taxonomy/description (9674, 38511). Sequence accession no. 16S rRNA gene: AJ632157 (9674), whole genome shotgun sequence: AZDW00000000. (Medium 231, 30°C, microaerophilic).
|
| 生物安全等级: | 1 |
| 参考文献: | Vancanneyt, M., Neysens, P., De Wachter, M., Engelbeen, K., Snauwaert, C., Cleenwerck, I., Van der Meulen, R., Hoste, B., Tsakalidou, E., De Vuyst, L., Swings, J. (2005). Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs. Int.J.Syst.Evol.Microbiol. 55 : 615-620 . http://www.ncbi.nlm.nih.gov/pubmed/15774633 |
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