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Bacteria



BCRC Number: 14537 Add To Bookmark
Organism: Lacrimispora saccharolytica
Synonym: Clostridium saccharolyticum
Author: (Murray et al.) Haas and Blanchard
History: << DSMZ << W. D. Murray, WM1
Other Collection No.: DSM 2544 ;NRC 2533;ATCC 35040
Source: sewage sludge, Canada
Characterization:
Taxonomy : --B000313;
Others: 1.Rename as DSM 2544 and Ref. no. B000313.
Category: anaerobe
Growth Conditions: 37°C
Biosafety Level: 1
Oxygen Requirement: Anaerobic
Type Strain: YES
    Reference: B1826
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References



B000313
Haas, K. N., and J. L. Blanchard. 2020. Reclassification of the Clostridium clostridioforme and Clostridium sphenoides clades as Enterocloster gen. nov. and Lacrimispora gen. nov., including reclassification of 15 taxa. Int. J. Syst. Evol. Microbiol. 70: 23-24.
B1826
Murray, W. D., A. W. Kahn, and L. van den Berg. 1982. Clostridium saccharolyticum sp. nov., a saccharolytic species from sewage sludge. Int. J. Syst. Bacteriol. 32: 132-135.

Medium



1036
CDC anaerobic Blood Agar
Pancreatic Digest of Casein15.0 g
Soy peptone5.0 g
NaCl5.0 g
Yeast extract5.0 g
L-Cystine0.4 g
NaOH4.0 mL
Hemin(4.0% solution)5.0 mL
Vitamin K1(0.1% solution)1.0 mL
Agar15.0 g
Distilled water1.0 L
Defibrinated sheep blood50.0 mL
After autoclaved, when the medium cooling down to room temperature 45 degree celsius, added the defibrinated sheep blood.
191
CHOPPED MEAT MEDIUM with Carbohydrates I
0.025% Resazurin solution4.0 mL
1N NaOH25.0 mL
Cellobiose1.0 g
Distilled water1.0 L
Glucose4.0 g
Ground beef (fat free)500.0 g
K2HPO45.0 g
L-cysteine·HCl0.5 g
Maltose1.0 g
Peptone30.0 g
Starch1.0 g
Yeast extract5.0 g
Use lean beef or horse meat. Remove fat and connective tissue before grinding. Mix meat, water and NaOH and bring to a boil while stirring. Cool to room temperature, skim fat off surface, filter and retaining both meat particles and filtrate. Add sufficient distilled water to filtrate to restore 1.0 L original volume. To the filtrate add peptone, yeast extract, K2HPO4 and resazurin solution. Boil, then cool under O2-free nitrogen and 3% hydrogen, and add 0.5 g L-cysteine·HCl. Adjust pH to 7.0. Dispense 4-5 parts fluid to 1 part meat particles per test tube. Cap with rubber stoppers under N2 and H2 and autoclave in press for 15 minutes under fast exhaust. Add 0.4% glucose, 0.1% cellobiose, 0.1% maltose, and 0.1% soluble starch before adding cysteine.

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