DSMZ、DSM
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DSM24716, DSM 24716
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Companilactobacillus kimchiensis
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金氏乳桿菌
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L133, JCM 17702, KACC 15533
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JCM 17702, KACC 15533
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泡菜、韓國發酵食品
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韓國
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20.10.2010
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<- J.-W. Bae, Kyung Hee Univ., Dept. of Biology, Seoul, Republic of Korea; L133
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16S rRNA gene: HQ906500
whole genome shotgun sequence: JQCF00000000
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DSM Medium 11: GYM STREPTOMYCES MEDIUM , 25°C
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<- J.-W. Bae, Kyung Hee Univ., Dept. of Biology, Seoul, Republic of Korea; L133. Kimchi, fermented Korean food. South Korea. Sampling Date: 20.10.2010. Taxonomy/description (17642, 38511). Sequence accession no. 16S rRNA gene: HQ906500, whole genome shotgun sequence: JQCF00000000. Murein: A11.31. (Medium 11, 25°C)
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1
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Kim, J., Kim, J. Y., Kim, M. S., Roh, S. W., Bae, J. W. (2013). Lactobacillus kimchiensis sp. nov., isolated from a fermented food. Int J Syst Evol Microbiol 63 (Pt4): 1355-9 . http://www.ncbi.nlm.nih.gov/pubmed/22798657
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