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Lentibacillus alimentarius
    Lentibacillus alimentarius
  • 平臺(tái)編號(hào):bio-105371
  • 國際編號(hào):JCM 16521
  • 拉丁屬名: Lentibacillus alimentarius
  • 規(guī)格:凍干/培養(yǎng)物
  • 用途:JCM原裝進(jìn)口
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  • 訂購 說明書
  • 注意事項(xiàng):僅用于科學(xué)研究或者工業(yè)應(yīng)用等非醫(yī)療目的不可用于人類或動(dòng)物的臨床診斷或治療,非藥用,非食用(產(chǎn)品信息以出庫為準(zhǔn))

"Lentibacillus alimentarius" Sundararaman et al. 
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Bacillales; Bacillaceae.
16521T <-- J.-H. Lee M2024.
Accessioned in 2009. 
=KEMB 9001-124 =NRIC 0769.
Proposed type strain [12550].
Medium: 118;  Temperature: 30°C; Rehydration fluid: 41.
Source: Myeolchi-jeotgal, a traditional Korean high-salt fermented anchovy [12550].
Biochemistry/Physiology: [12550].
Fatty acid: [12550].
Quinone: MK-7 [12550].
Polar lipid: DPG, PE, PG, ALs [12550].
G+C (mol%): 36.2 (HPLC) [12550].
Phylogeny: 16S rRNA gene (GQ889492) [12550].
Publication(s) using this strain [B18015].
Delivery category: Domestic, A or C; Overseas, A or C.
Viability and purity assays of this product were performed at the time of production as part of quality control. The authenticity of the culture was confirmed by analyzing an appropriate gene sequence, e.g., the 16S rRNA gene for prokaryotes, the D1/D2 region of LSU rRNA gene, the ITS region of the nuclear rRNA operon, etc. for eukaryotes. The characteristics and/or functions of the strain appearing in the catalogue are based on information from the corresponding literature and JCM does not guarantee them.

JCM16521

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