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Bacillus coagulans Hammer 拉丁名
(ATCC® 31284™) 统一编号
Deposited As Lactobacillus sporogenes Horowitz-Wiassowa and Nowotelnow
Application 用途 Produces yogurunatto
Biosafety Level 生物安全等级 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
Storage Conditions 保藏条件
Frozen 冷冻物: -80°C or colder
Freeze-Dried 冻干物: 2°C to 8°C
Live Culture: See
Propagation Section
Disclosure This material is cited in a US or other Patent and may not be used to infringe the claims. Depending on the wishes of the Depositor, ATCC may be required to inform the Patent Depositor of the party to which the material was furnished. This material may not have been produced or characterized by ATCC.
Preceptrol® no
Type Strain 模式菌种 no
Medium 培养基 ATCC® Medium 18: Trypticase Soy Agar/Broth
Growth Conditions 生长条件
Temperature 培养温度: 37°C
Atmosphere 需氧情况: Aerobic
Name of Depositor 寄存者 Kabushiki Kaisha Naruse Fermentation Research Laboratory
U.S. Patent Number 4,110,477
Disclosure This material is cited in a US or other Patent and may not be used to infringe the claims.
Depending on the wishes of the Depositor, ATCC may be required to inform the Patent Depositor of the party to which the material was furnished. This material may not have been produced or characterized by ATCC.
References 参考文献 Naruse K, Naruse W. Method for producing natto containing lactic acid bacteria. US Patent 4,110,477 dated Aug 29 1978
