Bacteria



BCRC Number: 14089 Add To Bookmark
Organism: Streptococcus thermophilus
Synonym: Streptococcus salivarius subsp. thermophilus
Author: Orla-Jensen
History: << FIRDI (Streptococcus thermophilus), Y.-K. Lo S5
Source: yoghurt
Characterization:
Taxonomy : --B4458,B3633,B3162,B4012;
Others: 1.Rename as Reference B4458,B3633,B3162,B4012.
Growth Conditions: 37°C 4 day(s)
Biosafety Level: 1
Oxygen Requirement: Facultatively anaerobic
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References



B3162
Schleifer, K.-H., M. Ehrmann, U. Krusch, and H. Neve. 1991. Revival of the species Streptococcus thermophilus (ex Orla-Jensen, 1919) nom. rev. Syst. Appl. Microbiol. 14: 386-388.
B3633
International Committee on Systematic Bacteriology. 1984. Validation list no. 15. Int. J. Syst. Bacteriol. 34: 355-357.
B4012
International Committee on Systematic Bacteriology. 1995. Validation list No. 54. Int. J. Syst. Bacteriol. 45 : 619–620.
B4458
Farrow, J. A. E., and M. D. Collins. 1984. DNA base composition, DNA-DNA homology and long-chain fatty acid studies on Streptococcus thermophilus and Streptococcus salivarius. J. Gen. Microbiol. 130 : 357-362.

Medium



66
TRYPTIC SOY BROTH OR TRYPTIC SOY AGAR (DIFCO 0369)
Tryptone15.0 g
Soytone5.0 g
NaCl5.0 g
Agar15.0 g
Distilled water1.0 L
Adjust pH to 7.3.
703
M17 Agar base(Oxoid CM785)
Peptone from soymeal5.0 g
Peptone from meat2.5 g
Yeast extract2.5 g
Meat extract5.0 g
D(+)Lactose5.0 g
Ascorbic acid0.5 g
Na-β-glycerophosphate19.0 g
Magnesium sulfate0.25 g
Distilled water950 ml
Peptone from casein2.5 g
After sterilization, cool to 50℃ and aseptically and 50 ml of sterile 10%(w/v) lactose solution (autoclaved separately) per liter medium.

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