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Bacteria



BCRC Number: 81090
Organism: Vagococcus penaei
Author: Jaffres, Prevost, Rossero, Joffraud and Dousset
History: << LMG << Dousset X., Lab. de Microbiologie UMR INRA Nantes, CD 276 << Jaffres E., Lab. de Microbiologie UMR INRA Nantes (2006)
Other Collection No.: LMG 24833
Source: cooked and peeled tropical shrimp (Pennaeus vannamei)
Growth Conditions: 28°C 2 day(s)
Biosafety Level: 1
Oxygen Requirement: Aerobic
Type Strain: YES
    Reference: B2482
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References



B2482
Jaffres, E., H. Prevost, A. Rossero, J. J. Joffraud, and X. Dousset. 2010. Vagococcus penaei sp. nov., isolated from spoilage microbiota of cooked shrimp (Penaeus vannamei). Int. J. Syst. Evol. Microbiol., 60 : 2159-2164.
 

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.
675
Trypticase Soy Broth (BBL 211768) or Trypticase Soy Agar
Pancreatic digest of casein 17 g
Papaic digest of soybean3 g
Sodium chloride 5 g
Dipotassium phosphate 2.5 g
Dextrose2.5 g
Distilled water 1 L
Warm gently until solution is complete. Sterilize by autoclaving at 121°C for 15 minutes. If needed, add 15 g agar per liter medium.

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