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Bacteria



BCRC Number: 80765
Organism: Lactobacillus delbrueckii subsp. sunkii
Author: Kudo et al.
History: << DSMZ << K. Watanabe, Yakult Central Inst. Microbiol. Res., Kunitachi, Japan; YIT 11221
Other Collection No.: DSM 24966; JCM 17838; YIT 11221
Source: sunki, Japanese traditional fermented vegetable
Isolated Info:
    Isolated location: Nagano prefecture, Japan
Growth Conditions: 30°C
Biosafety Level: 1
Oxygen Requirement: Facultatively anaerobic
Local Strain: NO
Type Strain: YES
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References



B2178
Kudo, Y., K. Oki, and K. Watanabe. 2012. Lactobacillus delbrueckii subsp. sunkii subsp. nov., isolated from sunki, a traditional Japanese pickle. Int. J. Syst. Evol. Microbiol. 62 : 2643-2649.
 

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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