Bacteria



BCRC Number: 17007 Add To Bookmark
Organism: Lacticaseibacillus rhamnosus
Synonym: Lactobacillus rhamnosus; Lactobacillus casei subsp. rhamnosus
Author: (Hansen) Collins et al.
History: << ATCC (Lactobacillus rhamnosus) << NCIB << Res. Assoc. Brit. Flour Millers (Lactobacillus helveticus)
Other Collection No.: ATCC 11982 ;NCDO 252
Characterization:
Taxonomy : Reclassification of the genus Lactobacillus--B000222;
Others: B1107,B3015,B3026
Growth Conditions: 37°C
Biosafety Level: 1
Oxygen Requirement: Facultatively anaerobic
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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.
B1107
Davis, G. H. 1955. The classification of Lactobacilli from human mouth. J. Gen. Microbiol. 13: 481-493.
B3015
Sharpe, M. E. and D. M. Wheater. 1957. Lactobacillus helveticus. J. Gen. Microbiol. 16: 676-679.
B3026
Johnson, J. L., C. F. Phelps., C. S. Cummins, J. London, and F. Gasser. 1980. Taxonomy of the Lactobacillus acidophilus group. Int. J. Syst. Bacteriol. 30 : 53-68.

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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