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Bacteria



BCRC Number: 81079 Add To Bookmark
Organism: Levilactobacillus yonginensis
Synonym: Lactobacillus yonginensis
Author: Yi et al., 2013
History: << JCM (Lactobacillus yonginensis) << T.-H. Yi THK-V8.
Other Collection No.: JCM 18023; KACC 16236
Source: kimchi, Yongin, Korea
Characterization:
Taxonomy : Reclassification of the genus Lactobacillus--B000222;
Growth Conditions: 30°C 2 day(s)
Biosafety Level: 1
Oxygen Requirement: Anaerobic
Local Strain: NO
Type Strain: YES
    Reference: B2474
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References



B000222
Zheng, J., S. Wittouck, E. Salvetti, C. M. A. P. Franz, H.M.B. Harris, P. Mattarelli, P. W. O'Toole, B. Pot, P. Vandamme, J. Walter, K. Watanabe, S. Wuyts, G. E. Felis, M. G. Gänzle, and S. Lebeer. 2020. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int. J. Syst. Evol. Microbiol. 70: 2782-2858.
B2474
Yi, E. J., J. E. Yang, J. M. Lee, Park, Y., S. Y. Park, H. S. Shin, M. Kook, and T. H. Yi. 2013. Lactobacillus yonginensis sp. nov., a lactic acid bacterium with ginsenoside converting activity isolated from Kimchi. Int. J. Syst. Evol. Microbiol. 63 : 3274-3279.

Medium



16
LACTOBACILLI MRS BROTH (DIFCO 0881)
Proteose peptone No.310.0g
Beef extract10.0g
Yeast extract5.0g
Dextrose20.0g
Tween 801.0g
Ammonium citrate2.0g
CH3COONa5.0g
MgSO4·7H2O0.1g
MnSO4·H2O0.05g
K2HPO42.0g
Distilled water1.0L
Adjust pH to 6.2-6.5. 1.If needed, add agar powder 15.0 gram per liter.

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