| 保藏机构: | JCM |
|---|---|
| 菌种名称: | JCM4926, JCM 4926 |
| 英文名称: | Lactobacillus zymae |
| 中文名称 | 酵母菌 |
| 存储人: | Vancanneyt et al. |
| 来源历史: | << JCM << LMG << M. Vancanneyt R-18615 << P. Neysens. |
| 其他保藏中心编号: | CCM 7241; CCUG 50163; CIP 108703; DSM 19395; LMG 22198; NBRC 107157; JCM 15957 |
| 分离来源: | 小麦汤 |
| 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: |
B2235
Vancanneyt, M., P. Neysens, M. De Wachter, K. Engelbeen, C. Snauwaert, I. Cleenwerck, R. Van der Meulen, B. Hoste, E. Tsakalidou, L. De Vuyst, and J. Swings. 2005. Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs. Int. J. Syst. Evol. Microbiol 55 : 215.
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