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Companilactobacillus baiquanensis

平臺(tái)編號(hào)：bio-125575
國(guó)際編號(hào)：JCM 33821
拉丁屬名： Companilactobacillus baiquanensis
規(guī)格：凍干粉/培養(yǎng)物
用途：JCM原裝進(jìn)口
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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)）

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Companilactobacillus baiquanensis (Wei and Gu 2019) Zheng et al. 2020
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae.
33821T <-- LMG 31050 <-- C. T. Gu; Coll. of Life Sci., Northeast Agric. Univ., China; 184-8.
Accessioned in 2019.
=CCM 8895 =KCTC 21131 =LMG 31050 =NCIMB 15152.
Lactobacillus baiquanensis.
Type strain [12731,12937].
Medium: 1; Temperature: 30°C; Rehydration fluid: 663.
Source: Traditional pickle in Heilongjiang Province, PR China [12731].
Biochemistry/Physiology: [12731].
Cell wall: [12731].
Fatty acid: [12731].
G+C (mol%): 34.6 [12731], 34.4 (genome sequence) [12937].
Phylogeny: 16S rRNA gene (MK110828), pheS (MK110698), rpoA (MK110764) [MK110762].
Other taxonomic data: Average nucleotide identity [12731].
Genome sequence: RHOQ00000000 [12731].
NCBI Taxonomy ID: 2486005.