14
ATCC 11007菌種， 乳酸乳球菌乳酸亞種
L
| Deposited As | Streptococcus diacetilacti |
|---|
actococcus lactis subsp. lactis (Lister) Scleifeh al. (ATCC® 11007™)r et
| s Matuszewski et al. | |
| Application | Produces lactic acid lactate |
| Type Strain | no |
| Biosafety Level | 1 |
| Product Format | freeze-dried |
| Preceptrol® | no |
|---|---|
| Type Strain | no ATCC 11007菌種， 乳酸乳球菌乳酸亞種 |
| Comments | Produces a fine flavor in butter |
| Medium | ATCC® Medium 260: Trypticase soy agar/broth with defibrinated sheep blood |
|---|---|
| Growth Conditions | Temperature: 37.0°C |
| Name of Depositor | Armour and Company |
|---|---|
| References | Boudreaux DP. Cheese-flavored substance and method of producing same. US Patent 4,675,193 dated Jun 23 1987 . . Pol. Agric. For. Ann. 36: 1-28, 1936. |
