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Bacteria



BCRC Number: 81072 Add To Bookmark
Organism: Companilactobacillus paralimentarius
Synonym: Lactobacillus paralimentarius
Author: Cai et al. 1999
History: << DSMZ (Lactobacillus paralimentarius) << JCM << Y. Cai; TB 1
Other Collection No.: DSM 13238; JCM 10415
Source: sourdough
Characterization:
Taxonomy : Reclassification of the genus Lactobacillus--B000222;
Growth Conditions: 30°C 2 day(s)
Biosafety Level: 1
Local Strain: NO
Type Strain: YES
    Reference: B2453,B2467
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References



B000222
Zheng, J., S. Wittouck, E. Salvetti, C. M. A. P. Franz, H.M.B. Harris, P. Mattarelli, P. W. O'Toole, B. Pot, P. Vandamme, J. Walter, K. Watanabe, S. Wuyts, G. E. Felis, M. G. Gänzle, and S. Lebeer. 2020. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int. J. Syst. Evol. Microbiol. 70: 2782-2858.
B2453
Pang, H., M. Kitahara, M. Itahara, Z. Tan, Y. Wang, G. Qin, M. Ohkuma, and Y. Cai. 2012. Reclassification of Lactobacillus kimchii and Lactobacillus bobalius as later subjective synonyms of Lactobacillus paralimentarius. Int. J. Syst. Evol. Microbiol. 62 : 2383-2387.
B2467
Cai, Y., H. Okada, H. Mori, Y. Benno, and T. Nakase. 1999. Lactobacillus paralimentarius sp. nov., isolated from sourdough. Int.J.Syst.Bacteriol. 49: 1451-1455.

Medium



16
LACTOBACILLI MRS BROTH (DIFCO 0881)
Proteose peptone No.310.0g
Beef extract10.0g
Yeast extract5.0g
Dextrose20.0g
Tween 801.0g
Ammonium citrate2.0g
CH3COONa5.0g
MgSO4·7H2O0.1g
MnSO4·H2O0.05g
K2HPO42.0g
Distilled water1.0L
Adjust pH to 6.2-6.5. 1.If needed, add agar powder 15.0 gram per liter.

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