Lactococcus lactis subsp. lactis (Lister) Schleifer et al.拉丁名
(ATCC? 11007?) 統(tǒng)一編號
Deposited As Streptococcus diacetilactis Matuszewski et al.
Application 用途 Produces lactic acid lactate
Biosafety Level 生物安全等級 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 提供形式 freeze-dried
Preceptrol? no
Type Strain 模式菌株 no
Comments 注釋 Produces a fine flavor in butter
Medium 培養(yǎng)基 ATCC? Medium 260: Trypticase soy agar/broth with defibrinated sheep blood
Growth Conditions 生長條件
Temperature 培養(yǎng)溫度: 37.0℃
Name of Depositor 寄存人 Armour and Company
References 參考文獻(xiàn) Boudreaux DP. Cheese-flavored substance and method of producing same. US Patent 4,675,193 dated Jun 23 1987 Pol. Agric. For. Ann. 36: 1-28, 1936.
