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 | 科研，生产，主要用于 |
| 培养基 | ATCC® Medium 694: Sourdough medium |
| 存储人 | L Kline |
| 出品公司 | ATCC |
| 分离来源 | 旧金山酸面包 |
| 参考文献 | 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. type strain type strain |
| 模式菌株 | 是 |
| 生长条件 | 30℃, 5%二氧化碳 |
| 菌株特点 | ATCC 27651是三叉乳酸杆菌.Lactobacillus sanfranciscensis 。Nucleotide (GenBank) : X76327 L.sanfrancisco (ATCC 27651 T) 16S rRNA gene. |
| 菌株类型 | 三叉乳酸杆菌.Lactobacillus sanfranciscensis |
| 菌种又名 | L-12 [DSM 20451, NRRL B-3934] |
| 菌种名称 | ATCC27651, ATCC 27651 |
| 产品目录号 | 27651 |
| 生物安全等级 | 1 |
| 其他保藏库编号 | BCRC14063，ATCC 27651 ;DSM 20451 ;NRRL B-3934 |
| ATCC27651标准菌株基本信息 | ATCC ATCC27651, ATCC 27651 L-12 [DSM 20451, NRRL B-3934] 三叉乳酸杆菌.Lactobacillus sanfranciscensis L Kline 旧金山酸面包 27651 BCRC14063，ATCC 27651 ;DSM 20451 ;NRRL B-3934 ATCC® Medium 694: Sourdough medium 30℃, 5%二氧化碳 1 是 科研，生产，主要用于 ATCC 27651是三叉乳酸杆菌.Lactobacillus sanfranciscensis 。Nucleotide (GenBank) : X76327 L.sanfrancisco (ATCC 27651 T) 16S rRNA gene. 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. type strain type strain |
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