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Lactobacillus sanfranciscensis Weiss and Schillinger
Lactobacillus sanfranciscensis Weiss and Schillinger
規(guī)格:
貨期:
編號(hào):B236707
品牌:Mingzhoubio

標(biāo)準(zhǔn)菌株
定量菌液
DNA
RNA

規(guī)格:
凍干粉
斜面
甘油
平板


產(chǎn)品名稱 Lactobacillus sanfranciscensis Weiss and Schillinger
商品貨號(hào) B236707
Strain Designations B-1
Isolation
San Francisco sourdough
Biosafety Level 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 freeze-dried
Preceptrol® no
Type Strain no
Medium ATCC® Medium 694: Sourdough medium
Growth Conditions
Temperature: 30.0°C
Atmosphere: 5% CO2
Name of Depositor L Kline
References

Kline L, Sugihara TF. Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity. Appl. Microbiol. 21: 459-465, 1971. PubMed: 5553285

Sriranganathan N, et al. Cytological and deoxyribonucleic acid-deoxyribonucleic acid hybridization studies on lactobacillus isolates from San Francisco sourdough. Appl. Microbiol. 25: 461-470, 1973. PubMed: 4633432

梅經(jīng)理 17280875617 1438578920
胡經(jīng)理 13345964880 2438244627
周經(jīng)理 17757487661 1296385441
于經(jīng)理 18067160830 2088210172
沈經(jīng)理 19548299266 2662369050
李經(jīng)理 13626845108 972239479
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