Lactobacillus paralimentarius
| NBRC No. | NBRC 107152 | ||
|---|---|---|---|
| Scientific Name of this Strain | Lactobacillus paralimentarius Cai et al. 1999 | ||
| Synonymous Name |
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| Type Strain | type | ||
| History | NCIMB 13723 <- JCM 10415 <- Y. Cai, TB 1 | ||
| Other Culture Collection No. | CCUG 43349=CIP 106794=DSM 13238=JCM 10415=LMG 19152=NCIMB 13723 | ||
| Other No. | TB 1 | ||
| Rehydration Fluid | 310 | ||
| Medium | 310 | ||
| Cultivation Temp. | 30 C | ||
| Source of Isolation | Sourdough | ||
| Locality of Source | |||
| Country of Origin | Japan | ||
| Biosafety Level | |||
| Applications | |||
| Mating Type | |||
| Genetic Marker | |||
| Plant Quarantine No. | |||
| Animal Quarantine No. | |||
| Herbarium No. | |||
| Restriction | |||
| Comment | |||
| References | 5912 | ||
| Sequences | 16S rDNA |
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