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平臺(tái)編號(hào)：bio-125559
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國(guó)際編號(hào)：JCM 10415
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拉丁屬名： Companilactobacillus paralimentarius
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規(guī)格：凍干粉/培養(yǎng)物
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用途：JCM原裝進(jìn)口
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服務(wù)費(fèi)用：
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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(kù)為準(zhǔn)）
Companilactobacillus paralimentarius
Companilactobacillus paralimentarius (Cai et al. 1999) Zheng et al. 2020
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae.
10415T <-- Y. Cai TB1.
Accessioned in 1998.
=CCUG 43349 =CIP 106794 =DSM 13238 =LMG 19152 =NBRC 107152 =NCIMB 13723.
Lactobacillus paralimentarius.
Type strain [4642,12937].
Medium: 1; Temperature: 30°C; Rehydration fluid: 663.
Source: Sourdough [4642].
Biochemistry/Physiology: [4642].
G+C (mol%): 37.4 (HPLC) [4642], 35.1 (genome sequence) [12937].
DNA-DNA relatedness: [4642].
Phylogeny: 16S rRNA gene (AB018528, LC096230) [4642,12937].
Genome sequence: AZES00000000.
NCBI Taxonomy ID: 83526.
Genomic DNA is available from RIKEN BRC-DNA Bank: JGD 12494.
Publication(s) using this strain [B12187].
JCM10415
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae.
10415T <-- Y. Cai TB1.
Accessioned in 1998.
=CCUG 43349 =CIP 106794 =DSM 13238 =LMG 19152 =NBRC 107152 =NCIMB 13723.
Lactobacillus paralimentarius.
Type strain [4642,12937].
Medium: 1; Temperature: 30°C; Rehydration fluid: 663.
Source: Sourdough [4642].
Biochemistry/Physiology: [4642].
G+C (mol%): 37.4 (HPLC) [4642], 35.1 (genome sequence) [12937].
DNA-DNA relatedness: [4642].
Phylogeny: 16S rRNA gene (AB018528, LC096230) [4642,12937].
Genome sequence: AZES00000000.
NCBI Taxonomy ID: 83526.
Genomic DNA is available from RIKEN BRC-DNA Bank: JGD 12494.
Publication(s) using this strain [B12187].
JCM10415
