Bacteria



BCRC Number: 81127
Organism: Lactobacillus suantsaicola
Author: Lin et al.
History: << FIRDI, S. T. Lin, R7
Other Collection No.: NBRC 113530
Source: fermented mustard products
Isolated Info:
    Isolated location: Hukou Township, Hsinchu County
Growth Conditions: 30°C 2 day(s)
Biosafety Level: 1
Special Requirement: 限研究試驗用:申請分讓者瞭解並同意本生物物質限試驗或研究用。受分讓者欲對本生物物質、複製物或修飾物進行營利使用時,應與本生物物質提供者另行簽訂契約並協商利益回饋。For experimental or research purposes only: If the recipient wishes to use the biological material, duplicates, or derivatives for commercial purposes, the recipient shall negotiate with the depositor for another agreement.
Oxygen Requirement: Facultatively anaerobic
Local Strain: YES
Reference: B000126
Type Strain: YES
    Reference: B000126
Shipping/Field/Price:
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References



B000126
Lin, S. T., L. T. Wang​, H. Min Wang​, T. Tamura​, K. Mori​, Lina Huang​, and K. Watanabe. 2019. Lactobacillus suantsaicola sp. nov. and Lactobacillus suantsaiihabitans sp. nov., isolated from suan-tsai, a traditional fermented mustard green product of Taiwan. Int. J. Syst. Evol. Microbiol. 69: in press.
Keyword
traditional fermented mustard green, suan-tsai, Lactobacillus sp. nov.
 

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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