ATCC 334 菌种，干酪乳杆菌干酪亚种

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详细介绍

ATCC 334 菌种，干酪乳杆菌干酪亚种

ATCC^® Number:

334™

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$255.00

Organism:	Lactobacillus casei (Orla-Jensen) Hansen and Lessel deposited as Lactobacillus casei subsp. casei (Orla-Jensen) Hansen and Lessel
Isolation:	dairy products (Emmental cheese)
Depositor:	LA Rogers
History:	ATCC <<--LA Rogers<<--J. Sherman
Biosafety Level:	1 ATCC 334 菌种，干酪乳杆菌干酪亚种
Shipped:	freeze-dried
Growth Conditions:	ATCC medium416: Lactobacilli MRS broth Temperature: 37.0°C
Permits/Forms:	In addition to the MTA mentioned above, other ATCC and/or regulatory permits may be required for the transfer of this ATCC material. Anyone purchasing ATCC material is ultimay responsible for obtaining the permits. Please click here for information regarding the specific requirements for shipment to your location.
Cross References:	Nucleotide (GenBank) : AF097702 Lactobacillus casei 23S-5S intergenic spacer, long form, complete sequence. Nucleotide (GenBank) : AF097703 Lactobacillus casei 23S-5S intergenic spacer, short form, complete sequence. Nucleotide (GenBank) : AJ286122 Lactobacillus casei partial recA gene for RecA protein, strain ATCC 334. Nucleotide (GenBank) : CP000423Lactobacillus casei ATCC 334, complete genome.
Comments:	Proposed neotype [8950] Genome sequenced strain
Related Products:	purified DNA: ATCC 334D-5
References:	8950: Dellaglio F, et al. Designation of ATCC 334 in place of ATCC 393 (NCDO 161) as the neotype strain of Lactobacillus casei subsp. casei and rejection of the name Lactobacillus paracasei (Collins et al., 1989), request for an opinion. Int. J. Syst. Bacteriol. 41: 340-342, 1991.

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ATCC 334 菌种，干酪乳杆菌干酪亚种

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