| 保藏机构: | JCM |
|---|---|
| 菌种名称: | JCM4926, JCM 4926 |
| 英文名称: | Lactobacillus amylolyticus |
| 中文名称 | 解淀粉乳酸杆菌 |
| 存储人: | Bohak et al. |
| 来源历史: | << LMG << I.Bohak Technische Universit?t M?nchen (Thermophilic Lactobacillus sp.) << M.Leibhard |
| 其他保藏中心编号: | LMG 18796; Bohak LA5; DSM 11664; JCM 12529; CCUG 39901 |
| 分离来源: | 酸化啤酒麦芽汁 |
| 菌种特性 | |
| 备注： | |
| 培养条件： | 37°C |
| 生物安全等级: | 1 |
| 氧气需求: | 需氧 |
| 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: |
B3213
1999. Validation list no. 68. Int. J. Syst. Bacteriol. 49: 1-3.
B3557
Bohak I, Back W, Richter L, Ehrmann M, Ludwig W, Schleifer KH. 1998. Lactobacillus amylolyticus sp. nov., isolated from beer malt and beer wort. Syst. Appl. Microbiol. 21: 360-364.
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