DSMZ、DSM
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DSM28401, DSM 28401
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LactiCAS:eibacillus songhuajiangensis
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松花江乳桿菌
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7-19
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CCUG 62990, LMG 27191, NCIMB 14832
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傳統酸面團
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中國
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before 18.02.2014
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<- CCUG; CCUG 62990 <- C. T. Gu, Northeast Agricultural Univ., Harbin, China; 7-19
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16S rRNA gene: HF679038
rpoA gene: HF679052
pheS gene: HF679045
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DSM Medium 11: GYM STREPTOMYCES MEDIUM , 30°C, microaerophilic
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<- CCUG; CCUG 62990 <- C. T. Gu, Northeast Agricultural Univ., Harbin, China; 7-19. Traditional sourdough; China, Heilongjiang province. Type strain. Taxonomy/description (18935, 38511). Sequence accession no. 16S rRNA gene: HF679038, rpoA gene: HF679052, pheS gene: HF679045. (Medium 11, 30°C, microaerophilic).
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1
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Gu, C. T., Li, C. Y., Yang, L. J., Huo, G. C. (2013). Lactobacillus mudanjiangensis sp. nov., Lactobacillus songhuajiangensis sp. nov. and Lactobacillus nenjiangensis sp. nov., isolated from Chinese traditional pickle and sourdough. Int J Syst Evol Microbiol 63 (Pt12): 4698-706 . http://www.ncbi.nlm.nih.gov/pubmed/23950151
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