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Bacteria



BCRC Number: 12936
Organism: Lactobacillus helveticus
Synonym: Lactobacillus suntoryeus
Author: (Orla-Jensen) Bergey et al.
History: << NCFB << ATCC << P. A. Hansen Lh12 << S. Orla-Jensen 12 (Thermobacterium helveticum)
Other Collection No.: ATCC 15009 ;DSM 20075 ;JCM 1120 ;NCFB 2712
Source: emmental Swiss cheese
Characterization:
Taxonomy : Reclassification of the genus Lactobacillus--B000222;
Growth Conditions: 37°C 3 day(s)
Biosafety Level: 1
Oxygen Requirement: Anaerobic
Type Strain: YES
    Reference: B1075
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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.
B1075
Int. J. Syst. Bacteriol. 21: 180. 1971.
 

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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