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Bacteria



BCRC Number: 80776 Add To Bookmark
Organism: Levilactobacillus zymae
Synonym: Lactobacillus zymae
Author: Vancanneyt et al.
History: << JCM (Lactobacillus zymae) << LMG << M. Vancanneyt R-18615 << P. Neysens.
Other Collection No.: CCM 7241; CCUG 50163; CIP 108703; DSM 19395; LMG 22198; NBRC 107157; JCM 15957
Source: Wheat sourdough
Characterization:
Production : Alkaline phosphatase, Esterase, Esterase Lipase, Leucine arylamidase, Valine arylamidase, Cystine arylamidase, Acid phosphatase, Naphthol-AS-BI-phosphohydrolase, α-Galactosidase, β-Galactosidase, β-Glucuronidase, β-Glucosidase, acetoin (VP).
Fermentation : glucose, mannitol, melibiose, amygdalin, arabinose.
Taxonomy : Reclassification of the genus Lactobacillus--B000222;
Growth Conditions: 30°C
Biosafety Level: 1
Type Strain: YES
    Reference: B2235
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References



B000222
Zheng, J., S. Wittouck, E. Salvetti, C. M. A. P. Franz, H.M.B. Harris, P. Mattarelli, P. W. O'Toole, B. Pot, P. Vandamme, J. Walter, K. Watanabe, S. Wuyts, G. E. Felis, M. G. Gänzle, and S. Lebeer. 2020. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int. J. Syst. Evol. Microbiol. 70: 2782-2858.
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. 1.If needed, add agar powder 15.0 gram per liter.

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