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KCTC 21124 Companilactobacillus kedongensis
| KCTC No. | 21124 |
|---|---|
| Scientific Name | Companilactobacillus kedongensis |
| NCBI Taxonomy | loading.. |
| Synonym | Lactobacillus kedongensis |
| 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. | 116-2, CCM [8899], LMG [31051], NCIMB [15158] |
| Source | From 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 |
| Image |
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Papers citing
current resources
| Title | Journal Title | Issued year |
|---|---|---|
| Lactobacillus yilanensis sp. nov., Lactobacillus bayanensis sp. nov., Lactobacillus keshanensis sp. nov., Lactobacillus kedongensis sp. nov., Lactobacillus?… | europepmc.org | 2019 |