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Bacteria



BCRC Number: 80774
Organism: Lactobacillus acidifarinae
Author: Vancanneyt et al.
History: << JCM << LMG << M. Vancanneyt R-19065 << P. Neysens.
Other Collection No.: CCM 7240; CCUG 50162; CIP 108702; DSM 19394; LMG 22200; NBRC 107156; JCM 15949
Source: Wheat sourdough
Characterization:
Production Esterase, Esterase Lipase, Leucine arylamidase, Valine arylamidase, Cystine arylamidase, α-Chymotrypsin, Acid phosphatase, Naphthol-AS-BI-phosphohydrolase, α-Galactosidase, β-Galactosidase, β-Glucuronidase, β-Glucosidase, acetoin (VP).
Fermentation glucose, mannitol, melibiose, amygdalin, arabinose.
Growth Conditions: 30°C
Biosafety Level: 1
Type Strain: YES
    Reference: B2235
Shipping/Field/Price:
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References



B2235
Vancanneyt, M., P. Neysens, M. De Wachter, K. Engelbeen, C. Snauwaert, I. Cleenwerck, R. Van der Meulen, B. Hoste, E. Tsakalidou, L. De Vuyst, and J. Swings. 2005. Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs. Int. J. Syst. Evol. Microbiol 55 : 215.
 

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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