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| 产品名称： | Lactobacillus sanfranciscensis Weiss and Schillinger |
|---|---|
| 商品货号： | TS161382 |
| Deposited As： | Lactobacillus brevis subsp. lindneri |
| Strain Designations： | L 242 |
| Isolation： | Rye sourdough |
| 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. |
| Antigenic Properties： | Type II |
| Product Format： | freeze-dried |
| Preceptrol®： | no |
| Type Strain： | no |
| Comments： | Isolation and baking performance |
| Medium： | ATCC® Medium 416: Lactobacilli MRS Agar/Broth |
| Growth Conditions： | Temperature: 37.0°C Atmosphere: 5% CO2 |
| Name of Depositor： | G Spicher |
| References： | Spicher G, Schroder R. The microflora of sour dough. IV. Communication: bacterial composition of sourdough starters genus Lactobacillus beijerinck (authors transl). Z. Lebensm. Unters. Forsch. 167: 342-354, 1978. PubMed: 735416 Z. Lebensm. Unters. Forsch. 168: 397-401, 1979. Z. Lebensm. Unters. Forsch. 171: 119-124, 1980. |