| 产品名称： | Lactobacillus sanfranciscensis Weiss and Schillinger |
|---|---|
| 商品货号： | TS207700 |
| Strain Designations： | L-12 DSM 20451, NRRL B-3934 |
| Isolation： | San Francisco sourdough |
| 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： | yes (type strain) |
| Comments： | Nomenclature |
| Medium： | ATCC® Medium 694: Sourdough medium |
| Growth Conditions： | Temperature: 30.0°C Atmosphere: 5% CO2 |
| Name of Depositor： | L Kline |
| References： | Weiss N, Schillinger U. Lactobacillus sanfrancisco sp. nov., nom. rev.. Syst. Appl. Microbiol. 5: 230-232, 1984. Validation list no. 16. Int. J. Syst. Bacteriol. 34: 503-504, 1984. Kline L, Sugihara TF. Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity. Appl. Microbiol. 21: 459-465, 1971. PubMed: 5553285 Sriranganathan N, et al. Cytological and deoxyribonucleic acid-deoxyribonucleic acid hybridization studies on lactobacillus isolates from San Francisco sourdough. Appl. Microbiol. 25: 461-470, 1973. PubMed: 4633432 Truper HG, De Clari L. Taxonomic note: Necessary correction of specific epithets formed as substantives (nouns) "in apposition". Int. J. Syst. Bacteriol. 47: 908-909, 1997. type strain type strain |
| Cross References： | Nucleotide (GenBank) : X76327 L.sanfrancisco (TS207700 T) 16S rRNA gene. |
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| 产品名称： | Lactobacillus sanfranciscensis Weiss and Schillinger |
|---|---|
| 商品货号： | TS207700 |
| Strain Designations： | L-12 DSM 20451, NRRL B-3934 |
| Isolation： | San Francisco sourdough |
| 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： | yes (type strain) |
| Comments： | Nomenclature |
| Medium： | ATCC® Medium 694: Sourdough medium |
| Growth Conditions： | Temperature: 30.0°C Atmosphere: 5% CO2 |
| Name of Depositor： | L Kline |
| References： | Weiss N, Schillinger U. Lactobacillus sanfrancisco sp. nov., nom. rev.. Syst. Appl. Microbiol. 5: 230-232, 1984. Validation list no. 16. Int. J. Syst. Bacteriol. 34: 503-504, 1984. Kline L, Sugihara TF. Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity. Appl. Microbiol. 21: 459-465, 1971. PubMed: 5553285 Sriranganathan N, et al. Cytological and deoxyribonucleic acid-deoxyribonucleic acid hybridization studies on lactobacillus isolates from San Francisco sourdough. Appl. Microbiol. 25: 461-470, 1973. PubMed: 4633432 Truper HG, De Clari L. Taxonomic note: Necessary correction of specific epithets formed as substantives (nouns) "in apposition". Int. J. Syst. Bacteriol. 47: 908-909, 1997. type strain type strain |
| Cross References： | Nucleotide (GenBank) : X76327 L.sanfrancisco (TS207700 T) 16S rRNA gene. |
