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How to read the following data (Example)
Lactobacillus frumenti Müller et al. 2000
DSM No.:
13145, Type strain dsm-13145 dsm13145 dsm 13145 Lactobacillus frumenti
Strain designation:
TMW 1.666
Other collection no.
or WDCM no.:
LMG 19473
Isolated from:
rye-bran sourdough
Date of sampling:
before 19.11.1999
Nagoya Protocol Restrictions:
There are NO known Nagoya Protocol restrictions for this strain.
<- M. Müller; TMW 1.666
Genbank accession numbers:
16S rRNA gene: AJ250074
whole genome shotgun sequence: AZER00000000
Cultivation conditions:
Medium 638 , pH 5.4, 40°C

Complete DSMZ Media List
Summary and
additional information:
<- M. Müller; TMW 1.666. Rye-bran sourdough; Germany. Type strain. Taxonomy/description (7969). Sequence accession no. 16S rRNA gene: AJ250074, whole genome shotgun sequence: AZER00000000. Murein: A11.31 (7969). (Medium 638, 40°C, pH 5.4).
For detailed information:
BacDive - The Bacterial Diversity Metadatabase
Risk group:
1 (classification according to German TRBA)
Supplied as:
Delivery form Prices
Freeze Dried 80,- €
Active culture on request 185,- €
DNA 120,- € 
Price Category for this culture: 1

Freight and handling charges will be added. See price list.
Other cultures:
All DSMZ cultures of the species