Lactobacillus sanfranciscensis Weiss and Schillinger
商品貨號(hào)
B168914
Strain Designations
L-12 [DSM 20451, NRRL B-3934]
Isolation
San Francisco sourdough
Biosafety Level
1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.
Product Format
freeze-dried
Preceptrol®
no
Type Strain
yes
(type strain)
Comments
Nomenclature
Medium
ATCC® Medium 694: Sourdough medium
Growth Conditions
Temperature: 30.0°C
Atmosphere: 5% CO2
Name of Depositor
L Kline
References
Weiss N, Schillinger U. Lactobacillus sanfrancisco sp. nov., nom. rev.. Syst. Appl. Microbiol. 5: 230-232, 1984.
Validation list no. 16. Int. J. Syst. Bacteriol. 34: 503-504, 1984.
Kline L, Sugihara TF. Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity. Appl. Microbiol. 21: 459-465, 1971. PubMed: 5553285
Sriranganathan N, et al. Cytological and deoxyribonucleic acid-deoxyribonucleic acid hybridization studies on lactobacillus isolates from San Francisco sourdough. Appl. Microbiol. 25: 461-470, 1973. PubMed: 4633432
Truper HG, De Clari L. Taxonomic note: Necessary correction of specific epithets formed as substantives (nouns) "in apposition". Int. J. Syst. Bacteriol. 47: 908-909, 1997.
