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Bacteria



BCRC Number: 80278 Add To Bookmark
Organism: Companilactobacillus futasii
Synonym: Lactobacillus futsaii; Lactobacillus futsaii subsp. futsaii; Lactobacillus futsaii subsp. chongquingii
Author: Chao et al.
History: << NYMU, Y. C. Tsai, YM0097 (Lactobacillus futasii)
Other Collection No.: YM0097; JCM 17355
Source: fu-tsai (traditional Taiwanese fermented mustard products)
Isolated Info:
    Isolated location: Kongguan, Miaoli County, Taiwan
Characterization:
Taxonomy : Reclassification of the genus Lactobacillus--B000222;
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



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.
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. 1.If needed, add agar powder 15.0 gram per liter.

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