Companilactobacillus suantsaicola (Lin et al. 2020) Mattarelli et al. 2021
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae.
34855T <-- BCRC 81127 <-- S.-T. Lin; BCRC, FIRDI, Taiwan; R7.
Accessioned in 2021.
=BCRC 81127 =NBRC 113530.
Lactobacillus suantsaicola.
Type strain [12937,12964,13324].
Medium: 1; Temperature: 30°C; Rehydration fluid: 663.
Source: Suan-tsai, a traditional fermented mustard green product of Taiwan [12964].
Biochemistry/Physiology: [12964].
Cell wall: A4α (L-Lys-D-Asp)[12964].
Fatty acid: [12964].
G+C (mol%): 36.9 (genome sequence) [12964].
Phylogeny: 16S rRNA gene (MH810311), pheS (MH895364), rpoA (MH895359) [12964].
DNA typing: RAPD [12964].
Other taxonomic data: Average nucleotide identity, genome-to-genome distances [12964].
Genome sequence: RKLY00000000 [12964].
NCBI Taxonomy ID: 2487723.
JCM34855
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae.
34855T <-- BCRC 81127 <-- S.-T. Lin; BCRC, FIRDI, Taiwan; R7.
Accessioned in 2021.
=BCRC 81127 =NBRC 113530.
Lactobacillus suantsaicola.
Type strain [12937,12964,13324].
Medium: 1; Temperature: 30°C; Rehydration fluid: 663.
Source: Suan-tsai, a traditional fermented mustard green product of Taiwan [12964].
Biochemistry/Physiology: [12964].
Cell wall: A4α (L-Lys-D-Asp)[12964].
Fatty acid: [12964].
G+C (mol%): 36.9 (genome sequence) [12964].
Phylogeny: 16S rRNA gene (MH810311), pheS (MH895364), rpoA (MH895359) [12964].
DNA typing: RAPD [12964].
Other taxonomic data: Average nucleotide identity, genome-to-genome distances [12964].
Genome sequence: RKLY00000000 [12964].
NCBI Taxonomy ID: 2487723.
JCM34855
