[Ref.: #20866] |
Sample type/isolated from |
high-temperature daqu, a fermentation starter used in the production of a sesame-flavour liquor |
[Ref.: #20866] |
Geographic location (country and/or sea, region) |
Shandong Province, Zibo, Shandong Bandaojing Co. Ltd |
[Ref.: #20866] |
Country |
China |
[Ref.: #20866] |
Country ISO 3 Code |
CHN |
[Ref.: #20866] |
Continent |
Asia |
* marker position based on {}
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Isolation sources categories |
#Engineered |
#Food production |
#Fermented |
#Condition |
#Thermophilic (>45°C) |
- |
#Engineered |
#Food production |
#Beverage |
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Availability in culture collections External links
[Ref.: #20866] |
Culture collection no. |
DSM 45914, CICC 10681 |
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Literature: |
|
Topic |
Title |
Authors |
Journal |
DOI |
Year |
|
Phylogeny |
Thermoactinomyces guangxiensis sp. nov., a thermophilic actinomycete isolated from mushroom compost. |
Wu H, Liu B, Pan S |
Int J Syst Evol Microbiol |
10.1099/ijs.0.000342 |
2015 |
* |
Genetics |
Genome Sequence of Thermoactinomyces daqus H-18, a Novel Thermophilic Species Isolated from High-Temperature Daqu. |
Yao S, Xu Y, Xin C, Xu L, Liu Y, Li H, Li J, Zhao J, Cheng C |
Genome Announc |
10.1128/genomeA.01394-14 |
2015 |
* |
Phylogeny |
Thermoactinomyces daqus sp. nov., a thermophilic bacterium isolated from high-temperature Daqu. |
Yao S, Liu Y, Zhang M, Zhang X, Li H, Zhao T, Xin C, Xu L, Zhang B, Cheng C |
Int J Syst Evol Microbiol |
10.1099/ijs.0.055509-0 |
2013 |
* |
|
- References
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-
#20866 |
Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH ; Curators of the DSMZ;
DSM 45914
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#69479 |
João F Matias Rodrigues, Janko Tackmann,Gregor Rot, Thomas SB Schmidt, Lukas Malfertheiner, Mihai Danaila,Marija Dmitrijeva, Daniela Gaio, Nicolas Näpflin and Christian von Mering. University of Zurich.:
MicrobeAtlas 1.0 beta
.
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- * These data were automatically processed and therefore are not curated
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