| 保藏机构: | JCM |
|---|---|
| 菌种名称: | JCM4926, JCM 4926 |
| 英文名称: | Lactobacillus crustorum |
| 中文名称 | 面包乳杆菌 |
| 存储人: |
Scheirlinck et al.
|
| 来源历史: | << LMG << Ghent Univ. (I. Scheirlinck) |
| 其他保藏中心编号: |
LMG 23699; BCC 62776; CCUG 53174; JCM 15951; Scheirlinck R-27957; strain D01WW01T01-22; TBRC 4643
|
| 分离来源: | 比利时酸面团 |
| 菌种特性 | |
| 备注： | |
| 培养条件： | 28°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: |
B2451
Scheirlinck, I., R. Van Der Meulen, A. Van Schoor, G. Huys, P. Vandamme, L. De Vuyst, and M. Vancanneyt. 2007. Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs. Int. J. Syst. Evol. Microbiol. 57: 1461-1467.
|
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