Lactiplantibacillus plantarum
strain
D25
coll_site_geo_feat
Dongbei Kimchi
collection_date
2014-09-01
env_broad_scale
food production environment
env_local_scale
fermented vegetable
env_medium
brine [ENVO:00003045]
food_product_type
pickled vegetable
geo_loc_name
China
ifsac_category
Fermented vegetables
isol_growth_condt
Medium: De Man, Rogosa and Sharpe (MRS) broth/agar Temperature: 37C Atmosphere: Microaerophilic to anaerobic (5% CO recommended) pH range: 5.56.0 (initial); tolerates down to pH 3.8 Salt tolerance: 8% NaCl Growth time: Log phase at 424 hr (OD ~3.04.0) Preservation: - Short-term: MRS agar slants at 4C - Long-term: 50% glycerol stock at -80C
lat_lon
30.8833 N 121.8833 E
BioSampleModel
MIMARKS.specimen
BioSampleModel
MIGS/MIMS/MIMARKS.food-human_foods