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| 产品名称： | Bacillus coagulans Hammer |
|---|---|
| 商品货号： | TS193703 |
| Deposited As： | Lactobacillus sporogenes Horowitz-Wiassowa and Nowotelnow |
| Application： | Produces yogurunatto |
| 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 |
| Storage Conditions： | Frozen: -80°C or colder Freeze-Dried: 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： | no |
| Medium： | ATCC® Medium 18: Trypticase Soy Agar/Broth |
| Growth Conditions： | Temperature: 37°C
Atmosphere: Aerobic |
| Name of Depositor： | Kabushiki Kaisha Naruse Fermentation Research Laboratory |
| U.S. Patent Number： | |
| References： | Naruse K, Naruse W. Method for producing natto containing lactic acid bacteria. US Patent 4,110,477 dated Aug 29 1978 |