Related information


Bacteria



BCRC Number: 14622
Organism: Latilactobacillus sakei subsp. sakei
Synonym: Lactobacillus sake; Lactobacillus bavaricus; Lactobacillus sake subsp. sake; Lactobacillus sakei subsp. sakei
Author: Katagiri et al.
History: << BCRC (Lactobacillus sakei subsp. sakei) << DSMZ (Lactobacillus sakei) << ATCC << K. Kitahara strain T. S.
Other Collection No.: ATCC 15521; DSM 20017
Source: sake starter (moto)
Characterization:
Taxonomy : Reclassification of the genus Lactobacillus--B000222;
Growth Conditions: 30°C
Biosafety Level: 1
Oxygen Requirement: Facultatively anaerobic
Type Strain: YES
    Reference: B1
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References



B000222
Zheng, J., S. Wittouck, E. Salvetti, C. M. A. P. Franz, H.M.B. Harris, P. Mattarelli, P. W. O'Toole, B. Pot, P. Vandamme, J. Walter, K. Watanabe, S. Wuyts, G. E. Felis, M. G. Gänzle, and S. Lebeer. 2020. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int. J. Syst. Evol. Microbiol. 70: 2782-2858.
B1
Skerman, V. B. D., V. McGowan, and P. H. A. Sneath. 1980. Approved lists of bacterial names. Int. J. Syst. Bacteriol. 30 : 225–420.
 

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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