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Bacteria



BCRC Number: 81100
Organism: Apilactobacillus micheneri
Synonym: Lactobacillus kosoi; Lactobacillus micheneri
Author: Chiou et al.
History: << BCRC (Lactobacillus kosoi) << Y. Takiguchi, AOB Keioh group corporation, 10HT (Lactobacillus kosoensis)
Source: Koso (sugar-vegetable fermented beverages)
Isolated Info:
    Isolated location: Saku city, Nagano Prefecture, Japan
Characterization:
Taxonomy : Reclassification of the genus Lactobacillus--B000222;
Growth Conditions: 30°C
Biosafety Level: 1
Type Strain: YES
    Reference: B2501
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References



B000222
Zheng, J., S. Wittouck, E. Salvetti, C. M. A. P. Franz, H.M.B. Harris, P. Mattarelli, P. W. O'Toole, B. Pot, P. Vandamme, J. Walter, K. Watanabe, S. Wuyts, G. E. Felis, M. G. Gänzle, and S. Lebeer. 2020. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int. J. Syst. Evol. Microbiol. 70: 2782-2858.
B2501
Chiou, T. Y., W. Suda, K. Oshima, M. Hattori, C. Matsuzaki, K. Yamamoto, and T. Takahashi. 2018. Lactobacillus kosoi sp. nov., a fructophilic species isolated from kôso, a Japanese sugar-vegetable fermented beverage. Antonie Van Leeuwenhoek 111(7): 1149-1156.
Keyword
16S rRNA gene; Fructophilic lactic acid bacteria; Kôso; Lactobacillus kosoi sp. nov.; Plyphasic taxonomy
 

Medium



997
LACTOBACILLI MRS BROTH with 10% D-fructose
Ammonium citrate2.0g
Beef extract10.0g
CH3COONa5.0g
Dextrose20.0g
D-fructose100.0g
Distilled water1.0L
K2HPO42.0g
MgSO4·7H2O0.1g
MnSO4·H2O0.05g
Proteose peptone No.310.0g
Tween 801.0g
Yeast extract5.0g

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