Bacteria



BCRC Number: 81282 Add To Bookmark
Organism: Lentilactobacillus kosonis
Author: Chiou et al.
History: << Yukiya Takiguchi AOB Keioh group corporation; T.-Y. Chiou; C06_No.73 (Lactobacillus curieae)
Other Collection No.: NBRC 111893 ;C06_No.73
Source: kôso (a Japanese sugar-vegetable fermented beverage)
Isolated Info:
    Isolated location: Saku, Nagano, Japan
Characterization:
Taxonomy : Reclassification of the genus Lactobacillus--B000222;
Growth Conditions: 28°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: Anaerobic
Local Strain: NO
Type Strain: YES
    Reference: B000300
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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.
B000300
Chiou, T. Y., W. Suda, K. Oshima, M. Hattori, C. Matsuzaki, K. Yamamoto, and T. Takahashi. 2021. Lentilactobacillus kosonis sp. nov., isolated from kôso, a Japanese sugar-vegetable fermented beverage. Int J Syst Evol Microbiol 71: 5128.

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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