Lapidilactobacillus bayanensis (Wei and Gu 2019) Zheng et al. 2020VP

CCM 8894T

Other numbers: 54-5, NCIMB 15151.
Taxonomic status: Type strain.
History: < Ch. T. Gu.
Isolated from: naturally fermented pickle; Heilongjiang province, China.
Additional information: Type (7538), reclassification (7651).
Cultivation conditions: Medium 6, 30C.

CCM catalogue of cultures