平台编号:bio-091169
Lactobacillus farciminis Reuter 拉丁名
(ATCC? 29644?) 统一编号
Strain Designations 别名 DSM 20184
Isolation 分离源 Sausage
Biosafety Level 生物安全等级 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 提供形式 freeze-dried
Storage Conditions 保存方法
Frozen 冷冻物 : -80°C or colder
Freeze-Dried 冻干物 : 2°C to 8°C
Live Culture: See Propagation Section
Preceptrol? no
Type Strain 模式菌株 yes Ref, Ref, Ref
Medium 培养基 ATCC? Medium 416: Lactobacilli MRS Agar/Broth
Growth Conditions 生长条件
Temperature 培养温度 : 37°C
Atmosphere 需氧情况 : 5% CO2
Name of Depositor 寄存人 DSM
Chain of Custody 来源国家 ATCC <-- DSM <-- G. Reuter Rv4na
Isolation 分离源 Sausage
References 参考文献 Validation list no. 11. Int. J. Syst. Bacteriol. 33: 672-674, 1983.
Fleischwirtschaft 50: 954-962, 1970.
Reuter G. Lactobacillus alimentarius sp.nov., nom. rev. and Lactobacillus farciminis sp.nov., nom.rev.. Syst. Appl. Microbiol. 4: 277-279, 1983.
Validation list no. 11. Int. J. Syst. Bacteriol. 33: 672-674, 1983.
Fleischwirtschaft 50: 954-962, 1970.
Reuter G. Lactobacillus alimentarius sp.nov., nom. rev. and Lactobacillus farciminis sp.nov., nom.rev.. Syst. Appl. Microbiol. 4: 277-279, 1983.
Cross References
Nucleotide (GenBank) : M58817 Lactobacillus farciminis 16S ribosomal RNA.
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