JCM1007 Lactobacillus helveticus

描述

瑞士乳杆菌
Lactobacillus helveticus (Orla-Jensen 1919) Bergey et al. 1925
Taxonomy in NCBI database: Bacteria; Bacillota; Bacilli; Lactobacillales; Lactobacillaceae.

1007 <-- T. Mitsuoka S1-20 <-- ISL <-- ATCC 10797 <-- R. P. Tittsler V80.Accessioned in 1982. =ATCC 10797 =LMG 11474.Medium: 1, 13, 84; Temperature: 37°C; Rehydration fluid: 663. Source: Swiss cheese starter. Other taxonomic data: Biotype I [107]. BacDive ID: 160862. Publication(s) using this strain [A04059]. Related information on delivery / use of the strain Biosafety level 1 Terms and conditions Not applicable Export control (1) No Distribution control in Japan (2) No Genetically modified microorganism No Technical information - Additional information - Delivery category A (Freeze-dried or L-dried culture) or C (Actively growing culture on request) 微生物类别：细菌-芽孢杆菌门又名厚壁菌门 [3128]