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BACTERIA | How to read the following data (Example) |
Name: | Levilactobacillus namurensis (Scheirlinck et al. 2007) Zheng et al. 2020 |
DSM No.: | 19117, Type strain dsm-19117 dsm19117 dsm 19117 Levilactobacillus namurensis |
Other collection no. or WDCM no.: | CCUG 52843,LMG 23583,CIP 109498 |
Isolated from: | sourdough, manufactured with wheat, rye and spelt flour |
Country: | Belgium Namur |
Date of sampling: | before 06.03.2007 |
Nagoya Protocol Restrictions: | There are NO known Nagoya Protocol restrictions for this strain. |
History: | <- CCUG <- I. Shierlinck |
Genbank accession numbers: | 16S rRNA gene: AM259120 whole genome shotgun sequence: AZDT00000000 |
Cultivation conditions: | Medium 231 + maltose (7g/l) + ryebryan extract (see 10919), microaerophilic, 30°C Medium/media recipe(s) required for preparing 231: - Medium 11
Complete DSMZ Media List |
Summary and additional information: | <- CCUG <- I. Shierlinck. Sourdough, manufactured with wheat, rye and spelt flour; Belgium, Namur. Type strain. Taxonomy/description (10808, 38511). Sequence accession no. 16S rRNA gene: AM259120 (10808), whole genome shotgun sequence: AZDT00000000. (Medium 231 + maltose (7g/l) + ryebryan extract (see 10919), 30°C, microaerophilic). |
Literature: | 10808, 38511 |
Risk group: | 1 (classification according to German TRBA) |
Supplied as: | Delivery form | | Prices | | Freeze Dried | | 100,- € | Active culture on request | | 240,- € | DNA | | 150,- € | | Price Category for this culture: 1 |
Freight and handling charges will be added. See price list. |
Other cultures: | All DSMZ cultures of the species |
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