Lactobacillus sakei subsp. sakei
PTCC No:
1712
Other collection No. ::
DSM 20017, ATCC 15521, WDCM 00015
Medium:
Culture condition:
30°C, 5% CO2
Information:
<- DSMZ <- ATCC <- K. Kitahara, [T.S., K. Kitahara 37].Synonym: Lactobacillus sake subsp. sake. Isolated from moto, starter of sake. Type strain. Possesses lactic acid racemase. Used for media testing.
Literature:
Taxonomy (Int J Syst Bacteriol 1970, 20:491-507, Int J Syst Bacteriol 1996, 46: 1158-1163; Int J Syst Bacteriol 1980, 30: 225-420; Int J Syst Bacteriol 1975, 25:160-172), lactic acid racemase (Arch Mikrobiol 1973, 94: 221-247). Media testing (Microbiology of food and animal feeding stuffs--Guidelines on preparation and production of culture media-- Part 2: Practical guidelines on performance testing of culture media. Geneva (Switzerland):International Organization for Standardization/ANSI; ISO ISO 11133-2:2003, Microbiology of food and animal feeding stuffs --- Guidelines on preparation and production of culture media --- Part 2: Practical guidelines on performance testing of culture media - Annex B: Recommended test microorganisms for commonly used culture media. London, UK:British Standards Institution; British Standard DD CEN ISO/TS 11133:2003)
Supplied as:
Freezed-dried
Risk group:
1