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| 产品名称： | Lactobacillus cypricasei Lawson et al. |
|---|---|
| 商品货号： | TS140946 |
| Strain Designations： | CCUG 42961 CIP 106393, LMK3 |
| Isolation： | Halloumi cheese made from ovine milk, Paphos, Cyprus |
| 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. |
| Product Format： | freeze-dried |
| Preceptrol®： | no |
| Type Strain： | yes (type strain) |
| Medium： | ATCC® Medium 416: Lactobacilli MRS Agar/Broth |
| Growth Conditions： | Temperature: 37.0°C Atmosphere: Aerobic |
| Name of Depositor： | CCUG |
| Chain of Custody： | ATCC < |
| References： | 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. |