KCTC provides the distribution services
Find Resources
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 University |
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 |
Price | [Delivery form & Price] - Freeze dried ampoule : ₩70,000 KRW - Actively growing culture : ₩105,000 KRW |
Image |
* Click to view the registered original image - loading the image...![]() |
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 |