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Bacteria



BCRC Number: 81072
Organism: Lactobacillus paralimentarius
Synonymy: Lactobacillus bobalius Manes-Lazaro et al. 2008 Lactobacillus kimchii Yoon et al. 2000
Author: Cai et al. 1999
History: << DSMZ << JCM << Y. Cai; TB 1
Other Collection No.: DSM 13238; JCM 10415
Source: sourdough
Growth Conditions: 30°C 2 day(s)
Biosafety Level: 1
Local Strain: NO
Type Strain: YES
    Reference: B2453,B2467
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References



B2453
Pang, H., M. Kitahara, M. Itahara, Z. Tan, Y. Wang, G. Qin, M. Ohkuma, and Y. Cai. 2012. Reclassification of Lactobacillus kimchii and Lactobacillus bobalius as later subjective synonyms of Lactobacillus paralimentarius. Int. J. Syst. Evol. Microbiol. 62 : 2383-2387.
B2467
Cai, Y., H. Okada, H. Mori, Y. Benno, and T. Nakase. 1999. Lactobacillus paralimentarius sp. nov., isolated from sourdough. Int.J.Syst.Bacteriol. 49: 1451-1455.
 

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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