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Bacteria



BCRC Number: 17942
Organism: Lacticaseibacillus casei
Synonym: Lactobacillus casei
Author: (Orla-Jensen) Hansen and Lessel
History: << JCM (Lactobacillus casei) << ATCC << RIA (Lactobacillus zeae)
Other Collection No.: JCM 11302; ATCC 15820; CCUG 35515; DSM 20178; KCTC 3804; LMG 17315; LMG 14195; NCIMB 9537
Source: corn steep liquor
Characterization:
Taxonomy : Reclassification of the genus Lactobacillus--B000222;
genome-based classification--B000262;
Others: ◆(2016-08-31)Rename as Reference B2422
◆(2016-08-31)Type strain of Lactobacillus zeae.
Growth Conditions: 37°C 3 day(s)
Biosafety Level: 1
Oxygen Requirement: Facultatively anaerobic
Type Strain: NO
    Reference: B3551
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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.
B000262
Huang, C. H., C. C. Chen, J. S. Liou, A. Y. Lee, J. Blom, Y. C. Lin, L. Huang, and K. Watanabe. 2020. Genome-based reclassification of Lactobacillus casei: emended classification and description of the species Lactobacillus zeae. Int J Syst Evol Microbiol 70: 3755-3762.
B3551
Dicks, L. M. T., E. M. Du Plessis, F. Dellaglio, and E. Lauer. 1996. Reclassification of Lactobacillus casei subsp. casei ATCC 393 and Lactobacillus rhamnosus ATCC 15820 as Lactobacillus zeae nom. rev., designation of ATCC 334 as the neotype of L. casei subsp. casei, and rejection of the name Lactobacillus paracasei. Int. J. Syst. Bacteriol. 46 : 337–340.
 

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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