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Bacteria



BCRC Number: 80775
Organism: Lactobacillus spicheri
Author: Meroth et al.
History: << JCM << LMG << DSMZ << C. Meroth LTH 5753
Other Collection No.: CIP 108581; DSM 15429; LMG 21871; NBRC 107155; JCM 15956
Source: Rice sourdough
Growth Conditions: 30°C
Biosafety Level: 1
Type Strain: YES
    Reference: B2236
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References



B2236
Meroth, C. B., W. P. Hammes, and C. Hertel. 2004. Characterisation of the microbiota of rice sourdoughs and description of Lactobacillus spicheri sp. nov. Syst. Appl. Microbiol. 27 : 151.
 

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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