| 產品名稱 |
Lactobacillus sp. |
| 商品貨號 |
B198812 |
| Deposited As |
Lactobacillus casei (Orla-Jensen) Hansen and Lessel |
| Strain Designations |
LB26 [UW1] |
| Application |
Produces D-lactic acid White D-lactic acid crystal formation on cheddar cheese |
| Isolation |
Surface of cheddar cheese, Wisconsin |
| 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 |
| Medium |
ATCC® Medium 416: Lactobacilli MRS Agar/Broth
|
| Growth Conditions |
Temperature: 37.0°C |
| Name of Depositor |
EA Johnson |
| Chain of Custody |
ATCC <<--EA Johnson<<--S. Rengpipat |
| References |
Rengpipat S, Johnson EA. Characterization of a Lactobacillus strain producing white crystals on cheddar cheese. Appl. Environ. Microbiol. 55: 2579-2582, 1989. PubMed: 2513775
|
