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Bacteria



BCRC Number: 80278
Organism: Lactobacillus futasii
Author: Chao et al.
History: << NYMU, Y. C. Tsai, YM0097
Other Collection No.: YM0097; JCM 17355
Source: fu-tsai (traditional Taiwanese fermented mustard products)
Isolated Info:
    Isolated location: Kongguan, Miaoli County, Taiwan
Growth Conditions: 37°C 3 day(s)
Biosafety Level: 1
Oxygen Requirement: Facultatively anaerobic
Local Strain: YES
Type Strain: YES
    Reference: B4498
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References



B4331
Chao, S. H., R. J. Wu, K. Watanabe, abd Y. C. Tsai. 2009. Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan. Int. J. Food Microbiol. 135(3) : 203–210.
B4498
Chao, S. H., Y. Kudo, Y. C. Tsai, and K. Watanabe. 2012. Lactobacillus futsaii sp. nov., isolated from fu-tsai and suan-tsai, traditional Taiwanese fermented mustard products. Int. J. Syst. Evol. Microbiol. 62 : 489–494.
 

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.

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