Summary and
additional information:
<- M.A. Ehrmann <- M. Brandt <- Ernst Böcker GmbH, strain WP/5. Sour dough; Germany. Type strain. Taxonomy/description (10919). Sequence accession no. 16S rRNA gene: AM279150 (10919), whole genome shotgun sequence: JQBW00000000. (Medium 638 + aqueous extract of trypsin digested rye-bran, which replaces 90% of the water (see 10919), 37°C, microaerophilic).
