| Name |
Liquorilactobacillus vini Zheng et al. 2020 |
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| Synonym(s) | Lactobacillus vini Rodas et al. 2006 |
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| Strain designation | DSM 20605 |
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| Other collections | CIP 109261; JCM 14280; Mont4 |
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| Access in situ (sampling data) |
Source: High-temperature-fermenting grape must
Country of access: Unknown
Date of access: Before 21-04-1977 |
|
| History | CECT, 2001 < DSMZ < O. Kandler < P. Barre, France |
|
| Growth conditions | Culture media: 8
Growth temperature (in °C): 37
Incubation time: 24h
Atmospheric needs: anaerobic generating system
Cultivation conditions for CECT strains |
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| Restrictions | Risk group: 1
CECT MTA |
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| Cell wall constituents | Murein: L-Lys-D-Asp |
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| Genetic data | 16S rRNA sequence: AJ576009
Complete genome sequence: GCA_000255495.1; GCA_001435395.1 |
|
| Delivery | | Freeze-dried culture | | Acticult® 3R | | Active culture rate A | | Genomic DNA |
Tarifas de presentaciones |
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| La CECT sigue estándares de calidad para garantizar la viabilidad, pureza y autenticidad de las cepas que conserva. La información mostrada en esta ficha procede de diversas fuentes. Algunas de las propiedades no han sido necesariamente contrastadas por la CECT |