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Bacteria



BCRC Number: 81031
Organism: Lactobacillus nantensis
Author: Valcheva et al.
History: << LMG << Technische Univ. (M. Ehrmann, TMW 1.1265)
Other Collection No.: LMG 23510; CIP 108546; DSM 16982; Onno LP33; TMW 1.1265
Source: Traditional French wheat sourdough
Isolated Info:
    Isolated location: Nantes France
Growth Conditions: 28°C 2 day(s)
Biosafety Level: 1
Type Strain: YES
Shipping/Field/Price:
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References



B2450
Valcheva, R., M.F. Ferchich, M. Korakli, I. Ivanova, M.G. Ganzle, R.F. Vogel, H. Prevost, B. Onno, and X. Dousset. 2006. Lactobacillus nantensis sp. nov., isolated from French wheat sourdough. Int. J. Syst. Evol. Microbiol. 56: 587-591.
 

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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