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KCTC No. 21136

Lactobacillus lindianensis

KCTC No. 21136, Type Strain
Strain Name Lactobacillus lindianensis
Kind Bacteria - Firmicutes
Author
Year
Reference
History <- Chun Tao Gu, Northeast Agricultural University
Other Collection No. 220-4
Source From naturally fermented pickle, Heilongjiang Province
Product
Product2
Aero Condition Aerobic
Application
Temperature 30 ℃
KCTC Media No. KCTC Media No. 178 : MRS Medium (Oxoid CM359; Difco 0881)
Biosafty Level 1
Price
* 부가가치세 10%가 추가 됩니다.
Delivery form Price
Freeze dried ampoule/vial ₩ 70,000
Actively growing culture ₩ 105,000
*저희 KCTC에서 분양받은 자원을 이용하여 논문이나 특허에 사용하실 경우, ‘본 연구에 사용된 생물자원은 KCTC로부터 제공받았음’ 문구를 반드시 기재해주시기 바랍니다.
(영문 : The biological resources used in this research were distributed from KCTC.)

현재 자원을 인용한 논문

제목 저널명 발행년도
Lactobacillus jixianensis sp. nov., Lactobacillus baoqingensis sp. nov., Lactobacillus jiayinensis sp. nov., Lactobacillus zhaoyuanensis sp. nov., Lactobacillus?… - europepmc.org - 2019

신종 기탁 논문

제목 저널명 발행년도
Lactobacillus jixianensis sp. nov., Lactobacillus baoqingensis sp. nov., Lactobacillus jiayinensis sp. nov., Lactobacillus zhaoyuanensis sp. nov., Lactobacillus lindianensis sp. nov., Lactobacillus huananensis sp. nov., Lactobacillus tangyuanensis sp. nov., Lactobacillus fuyuanensis sp. nov., Lactobacillus tongjiangensis sp. nov., Lactobacillus fujinensis sp. nov. and Lactobacillus mulengensis sp. nov., isolated from Chinese traditional pickle. - International journal of systematic and evolutionary microbiology - 2019