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Bacteria



BCRC Number: 81032
Organism: Lactobacillus crustorum
Author: Scheirlinck et al.
History: << LMG << Ghent Univ. (I. Scheirlinck)
Other Collection No.: LMG 23699; BCC 62776; CCUG 53174; JCM 15951; Scheirlinck R-27957; strain D01WW01T01-22; TBRC 4643
Source: Belgian sourdough
Isolated Info:
    Isolated location: Kalken Belgium
Growth Conditions: 28°C 2 day(s)
Biosafety Level: 1
Type Strain: YES
Shipping/Field/Price:
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References



B2451
Scheirlinck, I., R. Van Der Meulen, A. Van Schoor, G. Huys, P. Vandamme, L. De Vuyst, and M. Vancanneyt. 2007. Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs. Int. J. Syst. Evol. Microbiol. 57: 1461-1467.
 

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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