Lactobacillus sanfranciscensis Weiss and Schillinger
商品貨號
B215537
Deposited As
Lactobacillus brevis subsp. lindneri
Strain Designations
L 242
Isolation
Rye 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.
Antigenic Properties
Type II
Product Format
freeze-dried
Preceptrol®
no
Type Strain
no
Comments
Isolation and baking performance
Medium
ATCC® Medium 416: Lactobacilli MRS Agar/Broth
Growth Conditions
Temperature: 37.0°C
Atmosphere: 5% CO2
Name of Depositor
G Spicher
References
Spicher G, Schroder R. The microflora of sour dough. IV. Communication: bacterial composition of sourdough starters genus Lactobacillus beijerinck (author's transl). Z. Lebensm. Unters. Forsch. 167: 342-354, 1978. PubMed: 735416
