| 保藏机构: | CIP |
|---|---|
| 菌种名称: | CIP108581, CIP108581 |
| 英文名称: | Lactobacillus spicheri |
| 中文名称 | 辣乳杆菌 |
| 存储人: | Meroth et al. |
| 来源历史: | << JCM << LMG << DSMZ << C. Meroth LTH 5753 |
| 其他保藏中心编号: | CIP 108581; DSM 15429; LMG 21871; NBRC 107155; JCM 15956 |
| 分离来源: | 米汤 |
| 菌种特性 | |
| 备注： | |
| 培养条件： | 30°C |
| 生物安全等级: | 1 |
| 氧气需求: | |
| 培养基: |
TSB培养基：16
LACTOBACILLI MRS BROTH (DIFCO 0881)
Proteose peptone No.3 10.0g
Beef extract 10.0g
Yeast extract 5.0g
Dextrose 20.0g
Tween 80 1.0g
Ammonium citrate 2.0g
CH3COONa 5.0g
MgSO4·7H2O 0.1g
MnSO4·H2O 0.05g
K2HPO4 2.0g
Distilled water 1.0L
Adjust pH to 6.2-6.5.
|
| 模式菌株: | 是 |
| 参考文献: |
B2236
Meroth, C. B., W. P. Hammes, and C. Hertel. 2004. Characterisation of the microbiota of rice sourdoughs and description of Lactobacillus spicheri sp. nov. Syst. Appl. Microbiol. 27 : 151.
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