Xanthomonas campestris (Pammel) Dowson (ATCC® 31923)

Strain Designations: BB-1L  /  Type Strain: no  /  Biosafety Level: 1

Strain Designations BB-1L
Produces thickening agents
Produces a thickening agent for foods
Produces high-viscosity whey broths
Derived from existing strain
Type Strain no
Biosafety Level 1
Product Format freeze-dried
Preceptrol® no
Type Strain no
Medium Medium 1199: Lactose minimal medium
Growth Conditions
Temperature: 26.0°C
Name of Depositor Stauffer Chemical Company
Chain of Custody
ATCC <<--Stauffer Chemical Company<<--R.D. Schwartz
Derived from existing strain

Schwartz RD, Bodie EA. Production of high-viscosity whey broths by a lactose-utilizing Xanthomonas campestris strain. Appl. Environ. Microbiol. 50: 1483-1485, 1985.

Schwartz RD, Bodie EA. Thickening composition from fermented whey. US Patent 4,399,160 dated Aug 16 1983

Schwartz RD, Bodie EA. Fermentation of whey to produce a thickening polymer. US Patent 4,444,792 dated Apr 24 1984

derived from ATCC 31922