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Bacteria



BCRC Number: 80773
Organism: Lactobacillus namurensis
Author: Scheirlinck et al.
History: << JCM << CCUG << I. Scheirlinck
Other Collection No.: CCUG 52843; CIP 109498; DSM 19117; LMG 23583; NBRC 107158; JCM 15612
Source: Belgian sourdough
Characterization:
Production Alkaline phosphatase, Esterase, Esterase Lipase, Leucine arylamidase, Valine arylamidase, Cystine arylamidase, α-Chymotrypsin, Acid phosphatase, Naphthol-AS-BI-phosphohydrolase, α-Galactosidase, β-Galactosidase, α-Glucosidase, β-Glucosidase, acetoin (VP).
Fermentation glucose, mannitol, melibiose, amygdalin.
Growth Conditions: 30°C
Biosafety Level: 1
Type Strain: YES
    Reference: B2234
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References



B2234
Scheirlinck, I., R. Van der Meulen, A. Van Schoor, I. Cleenwerck, G. Huys, P. Vandamme, L. De Vuyst, and M. Vancannet. 2007. Lactobacillus namurensis sp. nov., isolated from a traditional Belgian sourdough. Int. J. Syst. Evol. Microbiol. 57 : 223.
 

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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