organism: Lacticaseibacillus rhamnosus
attributes.tag: strain
attributes.value: LAB_Lr_Yogurt_LS1-2
attributes.tag: coll_site_geo_feat
attributes.value: Urumqi, Xinjiang, China
attributes.tag: collection_date
attributes.value: 2025-04-01
attributes.tag: env_broad_scale
attributes.value: food
attributes.tag: env_local_scale
attributes.value: human food (yogurt)
attributes.tag: env_medium
attributes.value: yogurt (fermented dairy product)
attributes.tag: food_product_type
attributes.value: fermented dairy product (yogurt)
attributes.tag: geo_loc_name
attributes.value: China: Urumqi, Xinjiang
attributes.tag: ifsac_category
attributes.value: 1
attributes.tag: isol_growth_condt
attributes.value: Isolated from yogurt using MRS agar under anaerobic conditions at 37C for 48 h; cultured in MRS broth at 37C
attributes.tag: lat_lon
attributes.value: 43.82 N 87.62 E
attributes.tag: num_replicons
attributes.value: 1 chromosome, 1 plasmid1 chromosome
attributes.tag: ref_biomaterial
attributes.value: Not available; this strain is a laboratory isolate from yogurt, not deposited in a public culture collection
attributes.tag: BioSampleModel
attributes.value: MIGS.ba
attributes.tag: BioSampleModel
attributes.value: MIGS/MIMS/MIMARKS.food-human_foods