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微信小章| 产品名称： | Lactobacillus kunkeei Edwards et al. |
|---|---|
| 商品货号： | TS181050 |
| Strain Designations： | YH-15 |
| Isolation： | Partially fermented grape juice in commercial Cabernet Sauvignon winery, California |
| 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) |
| Comments： | Sluggish fermentation of grape juice |
| Medium： | ATCC® Medium 2067: Modified Rogosa medium |
| Growth Conditions： | Temperature: 30.0°C Atmosphere: Aerobic |
| Name of Depositor： | CG Edwards |
| Chain of Custody： | ATCC < |
| References： | Edwards CG, et al. Lactobacillus kunkeei sp. nov.: a spoilage organism associated with grape juice fermentations. J. Appl. Microbiol. 84: 698-702, 1998. PubMed: 9674120 Huang YC, et al. Relationship between sluggish fermentations and the antagonism of yeast by lactic acid bacteria. Am. J. Enol. Vitic. 47: 1-10, 1996. Validation list no. 67. Int. J. Syst. Bacteriol. 48: 1083-1084, 1998. type strain type strain |
| Cross References： | Nucleotide (GenBank) : Y11374 16S rRNA sequence |