Bacteria



BCRC Number: 14117
Organism: Lactococcus lactis subsp. lactis
Author: (Lister) Schleifer et al.
History: << CECT << NCIMB << ATCC << Armour and Co. (Streptococcus diacetilactis)
Other Collection No.: ATCC 11007 ;CECT 540 ;NCIMB 10493
Characterization:
Production of : fine flavor in butter
Growth Conditions: 30°C
Biosafety Level: 1
Oxygen Requirement: Aerobic
Shipping/Field/Price:
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References



 

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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