產(chǎn)品名稱：ATCC 334

ATCC 334 干酪乳桿菌干酪亞種

ATCC® Number:	334?	Price:	$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 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 ultimately 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.