title: Ligilactobacillus salivarius strain DACN818
organism: Ligilactobacillus salivarius
attributes.tag: strain
attributes.value: DACN818
attributes.tag: coll_site_geo_feat
attributes.value: seleniferous area
attributes.tag: collection_date
attributes.value: 2023/2024
attributes.tag: env_broad_scale
attributes.value: human-associated habitat
attributes.tag: env_local_scale
attributes.value: household food fermentation environment
attributes.tag: env_medium
attributes.value: fermented vegetables
attributes.tag: food_product_type
attributes.value: fermented vegetable product
attributes.tag: geo_loc_name
attributes.value: China: Chongqing, Jiangjin
attributes.tag: ifsac_category
attributes.value: Vegetable
attributes.tag: isol_growth_condt
attributes.value: The strain was isolated from paocai (traditional fermented vegetables) by plating on MRS agar and incubating at 37C for 24h under anaerobic conditions. Routine cultivation was performed in MRS broth at 37C.
attributes.tag: lat_lon
attributes.value: not collected
attributes.tag: num_replicons
attributes.value: not collected
attributes.tag: ref_biomaterial
attributes.value: CGMCC.29949
attributes.tag: BioSampleModel
attributes.value: MIGS.ba
attributes.tag: BioSampleModel
attributes.value: MIGS/MIMS/MIMARKS.food-human_foods