Bacteria



BCRC Number: 17646 Add To Bookmark
Organism: Lacticaseibacillus casei
Synonym: Lactobacillus casei
Author: (Orla-Jensen) Hansen and Lessel
History: << LMG (Lactobacillus casei) << NCIB << ATCC << G. J. Hucker 03 << S. Orla- Jensen 7 (Streptobacterium casei)
Other Collection No.: LMG 6904; ATCC 393; CCTM 3034; CECT 475; DSM 20011; BCRC 10697; IAM 12473; IID 892; JCM 1134; LMG 9190; NCFB 161; NCDO 161; NCIMB 11970; Orla-Jensen 7; Orland L-323; Tittsler 303
Source: cheese
Characterization:
Taxonomy : Reclassification of the genus Lactobacillus--B000222;
Growth Conditions: 30°C 2 day(s)
Biosafety Level: 1
Oxygen Requirement: Facultatively anaerobic
Type Strain: YES
    Reference: B164
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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.
B164
1971. Int. J. Syst. Bacteriol. 21: 71.

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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