| 保藏机构: | NCIMB、NCIMB |
|---|---|
| 菌种名称: | NCIMB8555, NCIMB 8555 |
| 英文名称: | Acetobacter pasteurianus |
| 菌种又名: | |
| 中文名称: | 巴氏醋杆菌 |
| 菌种代号: | NCIMB 8555 |
| 分离: | 荷兰啤酒 |
| 来源历史: | << NCIMB << T. K. Walker << A. J. Kluyver |
| 培养基: |
1
MANNITOL AGAR
Yeast extract 5.0g
Agar 15.0g
Distilled water 1.0L
Peptone 3.0g
Mannitol 25.0g
|
| 培养条件: | 30°，需氧 |
| 菌种说明: | |
| 生物安全等级: | 1 |
| 参考文献: |
B3383
Hall, A. N., et al. 1956. Nutritional requirements of Acetobacter species: inorganic ammonium salts as sources of nitrogen. J. Appl. Bacteriol. 19: 31-35.
B3384
McIntosh, A. F. 1962. A serological examination of some acetic acid bacteria. Antonie van Leeuwenhoek J. Microbiol. Serol. 28: 49-62.
B3385
Gillis, M., de Ley, J. 1980. Intra- and intergeneric similarities of the ribosomal ribonucleic acid cistrons of Acetobacter and Gluconobacter. Int. J. Syst. Bacteriol. 30: 7-27.
|
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