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KCTC No. | 21118 |
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Scientific Name | Companilactobacillus keshanensis |
NCBI Taxonomy | loading.. |
Synonym | Lactobacillus keshanensis |
Kind | Bacteria - Firmicutes |
Reference | 10.1099/ijsem.0.003609, 10.1099/ijsem.0.004107 |
Genome Information | |
History | <- Chun Tao Gu, Northeast Agricultural Univ. |
Other Collection No. | 33-7, CCM [8936], KCTC [21118], LMG [31166], NCIMB [15153] |
Source | From naturally fermented traditional pickle, Heilongjiang Province, China |
Product1 | |
Product2 | |
Aero Condition | Facultative Anaerobic |
Application | |
Temperature | 30 ℃ |
Culture Method | |
KCTC Media No. | KCTC Media No. 178 : MRS Medium (Oxoid CM359; Difco 0881) |
Biosafty Level | 1 |
MTA Restrictions | Only NON-COMMERCIAL USE for reference strains and/or academic researches |
Price | [Delivery form & Price] - Freeze vial : ₩70,000 KRW - Actively growing culture : ₩105,000 KRW |
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Title | Journal Title | Issued year |
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Lactobacillus yilanensis sp. nov., Lactobacillus bayanensis sp. nov., Lactobacillus keshanensis sp. nov., Lactobacillus kedongensis sp. nov., Lactobacillus?… | europepmc.org | 2019 |