Lactobacillus kunkeei Edwards et al. 拉丁名
(ATCC® 700308™) 太容易編號
Strain Designations 別名 YH-15
Isolation 分離基物 Partially fermented grape juice in commercial Cabernet Sauvignon winery, California
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 模式菌種 yes (type strain)
Comments 注釋 Sluggish fermentation of grape juice
Medium 培養(yǎng)基 ATCC® Medium 2067: Modified Rogosa medium
Growth Conditions 生長條件
Temperature 培養(yǎng)溫度: 30.0°C
Atmosphere 需氧情況: Aerobic
Name of Depositor 寄存者 CG Edwards
Chain of Custody 來源國家 ATCC <<--CG Edwards<<--Huang et al.
Isolation 分離基物 Partially fermented grape juice in commercial Cabernet Sauvignon winery, California
References 參考文獻 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
