| 产品名称： | Lactobacillus sakei subsp. sakei Katagiri et al. |
|---|---|
| 商品货号： | TS214963 |
| Deposited As： | Lactobacillus sakei Katagiri et al. |
| Verified By： | Whole-genome Sequencing |
| Strain Designations： | T.S K. Kitahara 37 |
| Application： | Media testing |
| Isolation： | Moto, starter of sake |
| 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 |
| Storage Conditions： | Frozen: -80°C or colder Freeze-Dried: 2°C to 8°C Live Culture: See Propagation Section |
| Preceptrol®： | no |
| Type Strain： | yes |
| Comments： | Nomenclature |
| Medium： | ATCC® Medium 416: Lactobacilli MRS Agar/Broth |
| Growth Conditions： | Temperature: 30°C Atmosphere:xa0 5% CO2 |
| Name of Depositor： | K Kitahara |
| References： | Corry, JEL, Curtis, GDW and Baird, RM (Eds) Handbook of Culture Media for Food and Water Microbiology. Royal Society of Chemistry, In preparation. ICFMH-WPCM. ISO/CD 11133:2009, Annex E. Test microorganisms for commonly used culture media (giving information on the culture medium, culture conditions, test microorganisms, culture collection number of test organisms and the expected reactions) J. Agric. Chem. Soc. Jpn. 10: 965-969, 1934. Katagiri H, et al. The characteristics of the lactic acid bacteria isolated from moto, yeast mashes for sake manufacture. IV. Classification of the lactic acid bacteria. Bull. Agric. Chem. Soc. Jpn. 10: 156-157, 1934. Microbiology of food and animal feeding stuffs --- Guidelines on preparation and production of culture media --- Part 2: Practical guidelines on performance testing of culture media - Annex B: Recommended test microorganisms for commonly used culture media. London, UK:British Standards Institution;British Standard DD CEN ISO/TS 11133:2003. Microbiology of food and animal feeding stuffs--Guidelines on preparation and production of culture media-- Part 2: Practical guidelines on performance testing of culture media.. Geneva (Switzerland):International Organization for Standardization/ANSI;ISO ISO 11133-2:2003. Skerman VB, et al. Approved lists of bacterial names. Int J Syst Bacteriol 30: 225-420, 1980. 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. |
| Cross References： | Nucleotide (GenBank) : U97131 Lactobacillus sake 16S/23S ribosomal RNA small intergenic spacer region, complete sequence. Nucleotide (GenBank) : U97137 Lactobacillus sake 16S/23S ribosomal RNA large intergenic spacer region, tRNA-Ile and tRNA-Ala genes, complete sequence. |
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| 产品名称： | Lactobacillus sakei subsp. sakei Katagiri et al. |
|---|---|
| 商品货号： | TS214963 |
| Deposited As： | Lactobacillus sakei Katagiri et al. |
| Verified By： | Whole-genome Sequencing |
| Strain Designations： | T.S K. Kitahara 37 |
| Application： | Media testing |
| Isolation： | Moto, starter of sake |
| 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 |
| Storage Conditions： | Frozen: -80°C or colder Freeze-Dried: 2°C to 8°C Live Culture: See Propagation Section |
| Preceptrol®： | no |
| Type Strain： | yes |
| Comments： | Nomenclature |
| Medium： | ATCC® Medium 416: Lactobacilli MRS Agar/Broth |
| Growth Conditions： | Temperature: 30°C Atmosphere:xa0 5% CO2 |
| Name of Depositor： | K Kitahara |
| References： | Corry, JEL, Curtis, GDW and Baird, RM (Eds) Handbook of Culture Media for Food and Water Microbiology. Royal Society of Chemistry, In preparation. ICFMH-WPCM. ISO/CD 11133:2009, Annex E. Test microorganisms for commonly used culture media (giving information on the culture medium, culture conditions, test microorganisms, culture collection number of test organisms and the expected reactions) J. Agric. Chem. Soc. Jpn. 10: 965-969, 1934. Katagiri H, et al. The characteristics of the lactic acid bacteria isolated from moto, yeast mashes for sake manufacture. IV. Classification of the lactic acid bacteria. Bull. Agric. Chem. Soc. Jpn. 10: 156-157, 1934. Microbiology of food and animal feeding stuffs --- Guidelines on preparation and production of culture media --- Part 2: Practical guidelines on performance testing of culture media - Annex B: Recommended test microorganisms for commonly used culture media. London, UK:British Standards Institution;British Standard DD CEN ISO/TS 11133:2003. Microbiology of food and animal feeding stuffs--Guidelines on preparation and production of culture media-- Part 2: Practical guidelines on performance testing of culture media.. Geneva (Switzerland):International Organization for Standardization/ANSI;ISO ISO 11133-2:2003. Skerman VB, et al. Approved lists of bacterial names. Int J Syst Bacteriol 30: 225-420, 1980. 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. |
| Cross References： | Nucleotide (GenBank) : U97131 Lactobacillus sake 16S/23S ribosomal RNA small intergenic spacer region, complete sequence. Nucleotide (GenBank) : U97137 Lactobacillus sake 16S/23S ribosomal RNA large intergenic spacer region, tRNA-Ile and tRNA-Ala genes, complete sequence. |
