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"Lactobacillus jinshani" Yu et al. 
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae.
33270T <-- X. Li; Jiangsu Hengshun Vinegar Ind. Co., Ltd., China; HSLZ-75.
Accessioned in 2019. 
=CICC 6269.
Proposed type strain [12720].
Medium: 1249;  Temperature: 37°C; Anaerobic; Rehydration fluid: 663.
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Source: Solid-state vinegar culture of Zhenjiang aromatic vinegar, Jiangsu province, China [12720].
Biochemistry/Physiology: [12720].
Cell wall: [12720].
Fatty acid: [12720].
Polar lipid: DPG, PG, PE [12720].
G+C (mol%): 39.7 (genome sequence) [12720].
Phylogeny: 16S rRNA gene (KT783533) [12720].
Genome sequence: CP034726 [12720].
More information: Average nucleotide identity [12720].
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.