Bacteria



BCRC Number: 14063
Organism: Lactobacillus sanfranciscensis
Synonymy: Lactobacillus sanfrancisco
Author: corrig. (ex Kline and Sugihara) Weiss and Schillinger
History: << DSMZ << ATCC << L. Kline L-12
Other Collection No.: ATCC 27651 ;DSM 20451 ;NRRL B-3934
Source: San Francisco sourdough
Growth Conditions: 30°C 3 day(s)
Biosafety Level: 1
Oxygen Requirement: Aerobic
Type Strain: YES
    Reference: B1479,B2121,B2122
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References



B1479
Weiss, N., and U. Schillinger. 1984. Lactobacillus sanfrancisco sp. nov., nom. rev. Syst. Appl. Microbiol. 5: 230-232.
B2121
International Committee on Systematic Bacteriology. 1984. Validation of the publication of new names and new combinations previously effectively published outside the IJSB. List No.16. Int. J. Syst. Bacteriol. 34 : 503–504.
B2122
Truper, H. G., and L. De Clari. 1997. Taxonomic note: Necessary correction of specific epithets formed as substantives (nouns) "in apposition". Int. J. Syst. Bacteriol. 47 : 908–909.
 

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.
931
MODIFIED SOUR DOUGH MEDIUM
Maltose20.0 g
Yeast extract 3.0 g
Tween 80 0.3 g
Trypticase peptone (BBL) 6.0 g
Agar15.0 g
Distilled water 1.0 L
Adjust pH to 5.6 with 20% lactic acid or 1 N to 6 N HCl.

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