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Bacteria



BCRC Number: 80655
Organism: Lactobacillus hordei
Author: Rouse et al.
History: << DSM << S. Rouse; UCC128
Other Collection No.: DSM 19519; CIP 109892; JCM 16179; LMG 24241; UCC128
Source: malted barley
Isolated Info:
    Isolated location: Belgium
Growth Conditions: 30°C 3 day(s)
Biosafety Level: 1
Special Requirement: 限研究試驗用:申請分讓者瞭解並同意本生物物質限試驗或研究用。受分讓者欲對本生物物質、複製物或修飾物進行營利使用時,應與本生物物質提供者另行簽訂契約並協商利益回饋。For experimental or research purposes only: If the recipient wishes to use the biological material, duplicates, or derivatives for commercial purposes, the recipient shall negotiate with the depositor for another agreement.
Local Strain: NO
Type Strain: YES
Shipping/Field/Price:
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References



B2147
Rouse, S., C. Canchaya, and S. D. Van 2008. Lactobacillus hordei sp. nov., a bacteriocinogenic strain isolated from malted barley. Int J Syst Evol Microbiol. 59: 2013-2017.
 

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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