| 保藏机构: | DSMZ、DSM |
|---|---|
| 菌种名称: | DSM20279, DSM20279 |
| 英文名称: | Propionibacterium jensenii |
| 中文名称 | 詹氏丙酸杆菌 |
| 菌种代号: | 20 |
| 其他保藏编号： | ATCC 4870, CCM 1860, NCDO 565, NCIB 5962 |
| 分离: | 埃蒙塔尔干酪 |
| 来源国家： |
原产国不详
|
| 来源历史: | <- Weihenstephan, Germany <- ATCC <- C.B. van Niel, 20 (Propionibacterium petersonii) |
| 培养条件: |
DSMMedium 91 , anaerobic, 30°C |
| 菌种说明: | <- Weihenstephan, Germany <- ATCC <- C.B. van Niel, 20 (Propionibacterium petersonii). Emmental cheese. Taxonomy/description (907). Murein: A41.1 (909). (Medium 91, 30°C, anaerobic) |
| 生物安全等级: | 1 |
| 参考文献: |
Johnson, J. L., Cummins, C. S. (1972). Cell wall composition and deoxyribonucleic acid similarities among the anaerobic coryneforms, classical propionibacteria, and strains of Arachnia propionica. J.Bacteriol. 209 : 1047-1066 .
Schleifer, K. H., Plapp, R., Kandler, O. (1968). Glycine as crosslinking bridge in the L,L-diaminopimelic acid containing murein of Propionibacterium petersonii. FEBS Lett. 1 : 287-289 .
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