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| 产品名称： | Lactobacillus casei (Orla-Jensen) Hansen and Lessel |
|---|---|
| 商品货号： | TS209492 |
| Deposited As： | Lactobacillus casei subsp. casei (Orla-Jensen) Hansen and Lessel |
| Strain Designations： | TA-101 |
| Application： | Produces lactic acid lactate |
| Isolation： | Kraft Swiss cheese |
| 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 |
| 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 416: Lactobacilli MRS Agar/Broth |
| Growth Conditions： | Temperature: 30.0°C |
| Name of Depositor： | Borden, Inc. |
| U.S. Patent Number： | |
| References： | Boudreaux DP. Cheese-flavored substance and method of producing same. US Patent 4,675,193 dated Jun 23 1987 |