| 產品名稱 |
Lactobacillus sp. |
| 商品貨號 |
B173312 |
| Deposited As |
Lactobacillus pampilonensis |
| Strain Designations |
20 E1 [CECT 224] |
| Isolation |
Pamplona-type sausage and salami |
| Biosafety Level |
1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country. |
| Product Format |
freeze-dried |
| Preceptrol® |
no |
| Type Strain |
no |
| Comments |
Causes discoloration of sausage |
| Medium |
ATCC® Medium 416: Lactobacilli MRS Agar/Broth
|
| Growth Conditions |
Temperature: 35.0°C Atmosphere: 5% CO2 |
| Name of Depositor |
DM Alvarez Marques |
| References |
. . Alimentaria 1989: 19-22, 1989.
|
