获取电话Companilactobacillus farciminis (Reuter 1983) Zheng et al. 2020
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Lactobacillales; Lactobacillaceae.
1097T <-- T. Mitsuoka S8-22 <-- DSM 20184 <-- G. Reuter Rv4 na.
Accessioned in 1982.
=ATCC 29644 =BCRC 14043 =CCUG 30671 =CECT 571 =CIP 103136 =DSM 20184 =KCTC 3681 =LMG 9200 =NBRC 107150 =NCFB 2330 =NCIMB 11717 =NRRL B-4566 =VTT E-991267.
Lactobacillus farciminis.
Type strain [017,1401,1673,12937].
Medium: 1, 13, 84; Temperature: 30°C; Rehydration fluid: 663.
Source: Sausage [017].
Cell wall: [587].
G+C (mol%): 36.3 [587], 36.0 [2830], 36.4 (genome sequence) [12937].
DNA-DNA relatedness: [012,2830].
Phylogeny: 16S rRNA gene (LC063168, M58817), dnaK (JF411984) [10595].
Genome sequence: AEOT00000000, AZDR00000000, CP017702, PUFN00000000.
NCBI Taxonomy ID: 1612.
Publication(s) using this strain [A09007, B12187, A13451, B19491].
Patent publication(s) using this strain [JP2007-189973A, WO2008/102745, JP2009-201459A].
