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Lactobacillus cypricasei Lawson et al. 拉丁名
ATCC BAA-288 编号
Strain Designations 菌株别名 CCUG 42961 [CIP 106393, LMK3]
Isolation 分离基物
Halloumi cheese made from ovine milk, Paphos, Cyprus
Biosafety Level 安全等级 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 提供形式 freeze-dried
Preceptrol no
Type Strain 模式菌株 yes (type strain)
Medium 培养基 ATCC Medium 416: Lactobacilli MRS Agar/Broth
Growth Conditions 生长条件
Temperature 培养温度 : 37.0°C
Atmosphere 需氧情况 : Aerobic
Name of Depositor 寄存人 CCUG
Chain of Custody 来源国家 ATCC <<--CCUG<<--P.A. Lawson
Isolation 分离基物
Halloumi cheese made from ovine milk, Paphos, Cyprus
References 参考文献
Lawson PA, et al. Lactobacillus cypricasei sp. nov., isolated from Halloumi cheese. Int. J. Syst. Evol. Microbiol. 51: 45-49, 2001. PubMed: 11211271
type strain
type strain
Cross References
Nucleotide (GenBank) : AJ251560 Lactobacillus sp. LMK3 16S rRNA gene, strain LMK3.
