| 产品名称： | Lactobacillus sp. |
|---|---|
| 商品货号： | TS178089 |
| Deposited As： | Lactobacillus casei (Orla-Jensen) Hansen and Lessel |
| Strain Designations： | LB26 UW1 |
| Application： | Produces D-lactic acid White D-lactic acid crystal formation on cheddar cheese |
| Isolation： | Surface of cheddar cheese, Wisconsin |
| Biosafety Level： | 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country. |
| Product Format： | freeze-dried |
| Preceptrol®： | no |
| Type Strain： | no |
| Medium： | ATCC® Medium 416: Lactobacilli MRS Agar/Broth |
| Growth Conditions： | Temperature: 37.0°C |
| Name of Depositor： | EA Johnson |
| Chain of Custody： | ATCC < |
| References： | Rengpipat S, Johnson EA. Characterization of a Lactobacillus strain producing white crystals on cheddar cheese. Appl. Environ. Microbiol. 55: 2579-2582, 1989. PubMed: 2513775 |
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| 产品名称： | Lactobacillus sp. |
|---|---|
| 商品货号： | TS178089 |
| Deposited As： | Lactobacillus casei (Orla-Jensen) Hansen and Lessel |
| Strain Designations： | LB26 UW1 |
| Application： | Produces D-lactic acid White D-lactic acid crystal formation on cheddar cheese |
| Isolation： | Surface of cheddar cheese, Wisconsin |
| Biosafety Level： | 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country. |
| Product Format： | freeze-dried |
| Preceptrol®： | no |
| Type Strain： | no |
| Medium： | ATCC® Medium 416: Lactobacilli MRS Agar/Broth |
| Growth Conditions： | Temperature: 37.0°C |
| Name of Depositor： | EA Johnson |
| Chain of Custody： | ATCC < |
| References： | Rengpipat S, Johnson EA. Characterization of a Lactobacillus strain producing white crystals on cheddar cheese. Appl. Environ. Microbiol. 55: 2579-2582, 1989. PubMed: 2513775 |
