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Bacteria



BCRC Number: 14050 Add To Bookmark
Organism: Weissella halotolerans
Synonym: Lactobacillus halotolerans
Author: (Kandler et al.) Collins et al.
History: << DSM << G. Reuter (Lactobacillus viridescens subsp. halotolerans)
Other Collection No.: ATCC 35410 ;DSM 20190 ;JCM 1114
Source: sausage
Growth Conditions: 37°C 3 day(s)
Biosafety Level: 1
Type Strain: YES
    Reference: B845,B3149,B3150
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References



B3149
1994. Validation of the publication of new names and new combinations previously effectively published outside the IJSB. List No. 49. Int. J. Syst. Bacteriol. 44: 370-371.
B3150
Collins, M. D., Samelis, J., Metaxopoulos, J., Wallbanks, S. 1993. Taxonomic studies on some leuconostoc-like organisms from fermented sausages: description of a new genus Weissella for the Leuconostoc paramesenteroides group of species. J. Appl. Bacteriol. 75: 595-603.
B845
Garvie, E. I. 1960. The genus Leuconostoc and its nomenclature. J. Dairy Res. 27: 283-292.

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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