Description
产品说明
| 所属分类 | 微生物 > 模式菌株 |
|---|---|
| 品牌 / 来源 | CS-BIC | 中科生信 |
| 应用 | 分类，科研, 用于药物敏感性测试 |
| 培养基 | ATCC® Medium 416: Lactobacilli MRS Agar/Broth |
| 存储人 | K Kitahara |
| 出品公司 | ATCC |
| 分离来源 | Moto, starter of sake |
| 参考文献 | Corry, JEL, Curtis, GDW and Baird, RM (Eds) Handbook of Culture Media for Food and Water Microbiology. Royal Society of Chemistry, In preparation. ICFMH-WPCM. ISO/CD 11133:2009, Annex E. Test microorganisms for commonly used culture media (giving information on the culture medium, culture conditions, test microorganisms, culture collection number of test organisms and the expected reactions) J. Agric. Chem. Soc. Jpn. 10: 965-969, 1934. Katagiri H, et al. The characteristics of the lactic acid bacteria isolated from moto, yeast mashes for sake manufacture. IV. Classification of the lactic acid bacteria. Bull. Agric. Chem. Soc. Jpn. 10: 156-157, 1934. Microbiology of food and animal feeding stuffs --- Guidelines on preparation and production of culture media --- Part 2: Practical guidelines on performance testing of culture media - Annex B: Recommended test microorganisms for commonly used culture media. London, UK:British Standards Institution;British Standard DD CEN ISO/TS 11133:2003. Microbiology of food and animal feeding stuffs--Guidelines on preparation and production of culture media-- Part 2: Practical guidelines on performance testing of culture media.. Geneva (Switzerland):International Organization for Standardization/ANSI;ISO ISO 11133-2:2003. Skerman VB, et al. Approved lists of bacterial names. Int J Syst Bacteriol 30: 225-420, 1980. 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. |
| 模式菌株 | 是 |
| 生长条件 | 30°C，5% CO2 |
| 菌株特点 | ATCC 15521是Lactobacillus sakei subsp，清酒乳杆菌清酒亚种。 |
| 菌株类型 | Lactobacillus sakei subsp,清酒乳杆菌清酒亚种 |
| 菌种又名 | T.S |
| 菌种名称 | ATCC 15521, ATCC15521 |
| 产品目录号 | 15521 |
| 生物安全等级 | 1 |
| 其他保藏库编号 | ATCC 15521 |
| ATCC15521标准菌株基本信息 | ATCC ATCC 15521, ATCC15521 T.S Lactobacillus sakei subsp,清酒乳杆菌清酒亚种 K Kitahara Moto, starter of sake 15521 ATCC 15521 ATCC® Medium 416: Lactobacilli MRS Agar/Broth 30°C，5% CO2 1 是 分类，科研, 用于药物敏感性测试 ATCC 15521是Lactobacillus sakei subsp，清酒乳杆菌清酒亚种。 Corry, JEL, Curtis, GDW and Baird, RM (Eds) Handbook of Culture Media for Food and Water Microbiology. Royal Society of Chemistry, In preparation. ICFMH-WPCM. ISO/CD 11133:2009, Annex E. Test microorganisms for commonly used culture media (giving information on the culture medium, culture conditions, test microorganisms, culture collection number of test organisms and the expected reactions) J. Agric. Chem. Soc. Jpn. 10: 965-969, 1934. Katagiri H, et al. The characteristics of the lactic acid bacteria isolated from moto, yeast mashes for sake manufacture. IV. Classification of the lactic acid bacteria. Bull. Agric. Chem. Soc. Jpn. 10: 156-157, 1934. Microbiology of food and animal feeding stuffs --- Guidelines on preparation and production of culture media --- Part 2: Practical guidelines on performance testing of culture media - Annex B: Recommended test microorganisms for commonly used culture media. London, UK:British Standards Institution;British Standard DD CEN ISO/TS 11133:2003. Microbiology of food and animal feeding stuffs--Guidelines on preparation and production of culture media-- Part 2: Practical guidelines on performance testing of culture media.. Geneva (Switzerland):International Organization for Standardization/ANSI;ISO ISO 11133-2:2003. Skerman VB, et al. Approved lists of bacterial names. Int J Syst Bacteriol 30: 225-420, 1980. 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. |
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