| 出品公司: | ATCC |
|---|---|
| 菌種名稱: | ATCC 9595, ATCC9595 |
| 菌種又名: | 4R2127 |
| 菌株類型: | Lactobacillus rhamnosus ,鼠李糖乳桿菌 |
| 存儲人: | Merck & Co., Inc. |
| 產品目錄號: | 9595 |
| 其他保藏庫編號: | JCM 1561=ATCC 9595 =BCRC 11673=BUCSAV 226 =CCM 1828 =CECT 288 =CIP 57.6 =DSM 20245 =NCDO 207 =NCIMB 7473 =NCTC 7473 |
| 培養基: | ATCC® Medium 416: Lactobacilli MRS Agar/Broth |
| 生長條件: | 37 ℃, 有氧 |
| 生物安全等級: | 1 |
| 模式菌株: | 否 |
| 應用: | 科研，生產，主要用于益生菌類保健食品生產 |
| 菌株特點: |
ATCC 9595是Lactobacillus rhamnosus ，鼠李糖乳桿菌。 ATCC 9595中G+C mol%為45.8 (Tm) |
| 參考文獻: |
Biochim. Biophys. Acta 64: 447, 1962.
Davis GH. The classification of Lactobacilli from the human mouth. J. Gen. Microbiol. 13: 481-493, 1955. PubMed: 13278499
Girdwood RH. The microbiological assay of vitamins and amino acids. J. Med. Lab. Technol. 20: 26-33, 1963. PubMed: 13948188
Stokes JL, Gunness M. Microbiological methods for the determination of amino acids. I. Aspartic acid and serine. J. Biol. Chem. 157: 651-659, 1945.
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