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Bacteria



BCRC Number: 12945 Add To Bookmark
Organism: Levilactobacillus suantsaii
Synonym: Lactobacillus suantsaii
Author: Liou et al.
History: << BCRC (Lactobacillus suantsaii) << FIRDI, P. P. Chang L88 (Lactobacillus brevis)
Other Collection No.: NBRC 113535
Source: mustard pickles (suan-tsai)
Isolated Info:
    Isolated location: Hsinchu County
Characterization:
Taxonomy : Reclassification of the genus Lactobacillus--B000222;
Growth Conditions: 30°C
Biosafety Level: 1
Oxygen Requirement: Facultatively anaerobic
Local Strain: YES
Reference: B000125
Type Strain: YES
    Reference: B000125
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References



B000125
Liou, J. S.​, C. H. Huang, C. L. Wang​, A. Y. Lee​, K. Mori​, T. Tamura​, M. Watanabe​, J. Blom​, Lina Huang​, K. Watanabe. 2019. Lactobacillus suantsaii sp. nov., isolated from suan-tsai, a traditional Taiwanese fermented mustard green. Int. J. Syst. Evol. Microbiol. 69: 1484-1489.
Keyword
traditional fermented mustard green, suan-tsai, Lactobacillus sp. nov
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.

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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