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Bacteria



BCRC Number: 80779
Organism: Lactobacillus hammesii
Author: Valcheva et al.
History: << JCM << CIP << M. Korakli LP38.
Other Collection No.: CCUG 51325; CIP 108387; DSM 16381; LMG 23074; JCM 16170
Source: French sourdough
Growth Conditions: 30°C
Biosafety Level: 1
Type Strain: YES
    Reference: B2239
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References



B2239
Valcheva, R., M. Korakli, B. Onno, H. Prevost, I. Ivanova, M. A. Ehrmann, X. Dousset, M. G. Ganzle, and R. F. Vogel. 2005. Lactobacillus hammesii sp. nov., isolated from French sourdough. Int. J. Syst. Evol. Microbiol. 55 : 763.
 

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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