Lactobacillus sp.
DSM 16305
Name:
"Lactobacillus sp."
DSM No.:
16305 dsm-16305 dsm16305 dsm 16305 Lactobacillus sp.
Strain designation:
9M3
Isolated from:
Cheese
Country:
Denmark
Date of sampling:
05-11-1999
Nagoya Protocol Restrictions:
There are NO known Nagoya Protocol restrictions for this strain.
History:
<- F.K. Vogensen, Royal Veterinary and Agricultural University, Frederiksberg, Denmark; 9M3
Cultivation conditions:
Medium 231 , anaerobic, 25°C
Medium/media recipe(s) required for preparing 231:
- Medium 11
Incubation time: 3-7 days
Complete DSMZ Media List
Medium/media recipe(s) required for preparing 231:
- Medium 11
Incubation time: 3-7 days
Complete DSMZ Media List
Summary and
additional information:
additional information:
<- F.K. Vogensen, Royal Veterinary and Agricultural University, Frederiksberg, Denmark; 9M3. Cheese; Denmark. (Medium 231, 25°C, anaerobic).
Risk group:
1 (provisional classification by DSMZ)
Supplied as:
Delivery form | Prices | ||
Freeze Dried | 100,- € | ||
Active culture on request | 240,- € | ||
DNA | 150,- € | ||
Price Category for this culture: 1 |
Freight and handling charges will be added. See price list.
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