Lactobacillus casei subsp.casei
PTCC No:
1608
Other collection No. ::
ATCC 39392
Medium:
Culture condition:
30 °C
Information:
<- ATCC <- Borden Inc (TA-101). Isolated from Kraft Swiss cheese. Produces lactic acid.
Literature:
Production of lactic acid: Boudreaux DP. Cheese-flavored substance and method of producing same. US Patent 4,675,193 dated Jun 23 1987
Supplied as:
Freeze-dried
Risk group:
1