| 保藏机构: | JCM |
|---|---|
| 菌种名称: | JCM17355, JCM 17355 |
| 英文名称: | Lactobacillus futasii |
| 中文名称 | 福氏乳杆菌 |
| 存储人: | Chao et al. |
| 来源历史: | << NYMU, Y. C. Tsai, YM0097 |
| 其他保藏中心编号: | YM0097; JCM 17355 |
| 分离来源: | 台湾传统发酵芥菜 |
| 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: |
B4331
Chao, S. H., R. J. Wu, K. Watanabe, abd Y. C. Tsai. 2009. Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan. Int. J. Food Microbiol. 135(3) : 203–210.
B4498
Chao, S. H., Y. Kudo, Y. C. Tsai, and K. Watanabe. 2012. Lactobacillus futsaii sp. nov., isolated from fu-tsai and suan-tsai, traditional Taiwanese fermented mustard products. Int. J. Syst. Evol. Microbiol. 62 : 489–494.
|
买家导航
