Lacticaseibacillus yichunensis (Long et al. 2020) Zheng et al. 2020^VP

CCM 8947^T

Other numbers: CCTCC AB 2018405, JCM 33272, NCIMB 15169, 33-1.
Taxonomic status: Type strain.
History: < Chun Tao Gu.
Isolated from: Naturally fermented pickle; Heilongjiang province, China.
Additional information: Type (7559), reclassification (7651).
Cultivation conditions: Medium 172, 30°C.