Name:
Levilactobacillus zymae (Vancanneyt et al. 2005) Zheng et al. 2020
DSM No.:
19395, Type strain dsm-19395 dsm19395 dsm 19395 Levilactobacillus zymae
Strain designation:
R-18615
Other collection no.
or WDCM no.:
CCM 7241,LMG 22198
Isolated from:
artisanal wheat sourdough
Date of sampling:
before 05.06.2007
Nagoya Protocol Restrictions:
There are NO known Nagoya Protocol restrictions for this strain.
History:
<- CCM <- M. Vancanneyt, R-18615 <- P. Neysens
Genbank accession numbers:
Summary and
additional information:
<- CCM <- M. Vancanneyt, R-18615 <- P. Neysens. Artisanal wheat sourdough; Belgium. Type strain. Taxonomy/description (9674, 38511). Sequence accession no. 16S rRNA gene: AJ632157 (9674), whole genome shotgun sequence: AZDW00000000. (Medium 231, 30°C, microaerophilic).
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.
