Bacteria



BCRC Number: 10697
Organism: Lacticaseibacillus casei
Synonym: Lactobacillus casei
Author: (Orla-Jensen) Hansen and Lessel
History: << ATCC (Lactobacillus casei) << G. J. Hucker 03 << S. Orla- Jensen 7 (Streptobacterium casei)
Other Collection No.: ATCC 393; DSM 20011; IAM 12473; NCDO 161
Source: cheese
Characterization:
Production : alpha-acetolactate
acetoin--B165;
diacetyl
Taxonomy : Reclassification of the genus Lactobacillus--B000222;
Growth Conditions: 37°C
Biosafety Level: 1
Oxygen Requirement: Facultatively anaerobic
Type Strain: YES
    Reference: B164
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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.
B164
1971. Int. J. Syst. Bacteriol. 21: 71.
B165
Branen, A. L., and T. W. Keenan. 1972. Biosynthesis of -acetolactate and its conversion to diacetyl and acetoin in cell-free extracts of Lactobacillus casei. Can. J. Microbiol. 18: 479-485.
 

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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