微信小李
微信小章
产品简介
购买须知
| NCIMB number | NCIMB 13406 |
| Deposit type | Bacteria |
| Type strain | Yes |
| GMO | No |
| Taxon name | Lactobacillus pontis |
| Preservation method | Lyophilised |
| Price band | A |
| Media | 347 |
| Gas regime | anaerobic |
| Growth factors (and/or information) | DSMZ Medium 638 curved and spiral |
| ACDP category | 1 |
| Colony Edge | Filamentous |
| Colony Shape | Rhizoid |
| Colony Elevation | Raised |
| Colony Opacity | Semi Translucent |
| Cellular Shape | Rod |
| Gram stain | Gram Positive |
| Depositor Company | Laboratorium voor Microbiologie (LMG) |
| Depositor Address | Universiteit Gent, Faculteit der Wetenschappen, K.L. Ledeganckstraat 35 Gent B-9000 Belgium |
| Source | rye sourdough |
| Date of Accession | 02/02/1996 |
| Other collection IDs | "LTH2587, DSM 8475, LMG14187," |
| Yeast? | False |
| K12 | No |
| References | Vogel et al. (1994) IJSB 44: 223-229 IJSEM (2003) 53:135 (Unknown), Int J Syst Bacteriol 44, 596, 1994 Identification of lactobacilli by pheS and rpoA gene sequence analyses, Int J Syst Evol Microbiol 57(12), 2777-2789, 2007 Rapid identification of the three major species of dairy obligate heterofermenters Lactobacillus brevis, Lactobacillus fermentum and Lactobacillus parabuchneri by species-specific duplex PCR, FEMS Microbiol Lett 284(2), 150-157, 2008 A one-step reaction for the rapid identification of Lactobacillus mindensis, Lactobacillus panis, Lactobacillus paralimentarius, Lactobacillus pontis and Lactobacillus frumenti using oligonucleotide primers designed from the 16S-23S rRNA intergenic sequences, J Appl Microbiol 104(6), 1797-1807, 2008 Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov, Int J Syst Evol Microbiol 53(1), 7-13, 2003 Rapid differentiation and in situ detection of 16 sourdough lactobacillus species by multiplex PCR, Appl Environ Microbiol 71(6), 3049-3059, 2005 Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. nov, Int J Syst Bacteriol 44(2), 223-229, 1994 The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation, Appl Environ Microbiol 68(12), 6059-6069, 2002 |