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How to read the following data (Example)
Lactobacillus pontis Vogel et al. 1994
DSM No.:
8476 dsm-8476 dsm8476 dsm 8476 Lactobacillus pontis
Strain designation:
LTH 1735
Other collection no.
or WDCM no.:
ATCC 51519, LMG 14188
Isolated from:
rye sourdough
Date of sampling:
before 30.08.1993
Nagoya Protocol Restrictions:
There are NO known Nagoya Protocol restrictions for this strain.
<- LMG <- P. Stolz <- G. Böcker, LTH 1735
Cultivation conditions:
Medium 638 , anaerobic, 30°C

Please follow special instructions: 'Cultivation of Anaerobes'

Complete DSMZ Media List
Summary and
additional information:
<- LMG <- P. Stolz <- G. Böcker, LTH 1735. Rye sourdough. Taxonomy/description (5085). Murein: A21.4 (5085). (Medium 638, 30°C).
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