Paenibacillus vini Chen et al. 2015
Taxonomy in NCBI database: Bacteria; Firmicutes; Bacilli; Bacillales; Paenibacillaceae.
19842T <-- Z. Ruan; Inst. of Agric. Resour. & Reg. Plann., CAAS, China; LAM0504.
Accessioned in 2014.
Type strain [10531,11345].
Temperature: 28°C; Rehydration fluid: 656.
Source: Pit mud of a Luzhou flavour liquor alcohol fermentation, Sichuan Province, China .
Cell wall: meso-A2pm .
Fatty acid: a-C15:0, n-C16:0, i-C15:0.
Quinone: MK-7 .
Polar lipid: DPG, PG, PE, PLs, GLs .
G+C (mol%): 43.0 (Tm) .
DNA-DNA relatedness: .
Phylogeny: 16S rRNA gene (KJ005124) .
NCBI Taxonomy ID: 1476024.
Publication(s) using this strain [B15014].
Delivery category: Domestic, A or C; Overseas, A or C.
Viability and purity assays of this product were performed at the time of production as part of quality control. The authenticity of the culture was confirmed by analyzing an appropriate gene sequence, e.g., the 16S rRNA gene for prokaryotes, the D1/D2 region of LSU rRNA gene, the ITS region of the nuclear rRNA operon, etc. for eukaryotes. The characteristics and/or functions of the strain appearing in the catalogue are based on information from the corresponding literature and JCM does not guarantee them.
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