Bacteria



BCRC Number: 10697
Organism: Lactobacillus casei
Author: (Orla-Jensen) Hansen and Lessel
History: << ATCC << 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
Growth Conditions: 37°C
Biosafety Level: 1
Oxygen Requirement: Facultatively anaerobic
Type Strain: YES
    Reference: B164
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References



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.

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