Lactobacillus casei (Orla-Jensen) Hansen and Lessel (ATCC® 39392)

Strain Designations: TA-101  /  Type Strain: no  /  Biosafety Level: 1

Permits And Restrictions

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Deposited As Lactobacillus casei subsp. casei (Orla-Jensen) Hansen and Lessel
Strain Designations TA-101
Produces lactic acid lactate
Kraft Swiss cheese
Biosafety Level 1

Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.

Product Format freeze-dried
Preceptrol® no
Type Strain no
Medium ATCC® Medium 416: Lactobacilli MRS Agar/Broth
Growth Conditions
Temperature: 30.0°C
Name of Depositor Borden, Inc.
U.S. Patent Number
Disclosure This material is cited in a US or other Patent and may not be used to infringe the claims. Depending on the wishes of the Depositor, ATCC may be required to inform the Patent Depositor of the party to which the material was furnished.
Kraft Swiss cheese

Boudreaux DP. Cheese-flavored substance and method of producing same. US Patent 4,675,193 dated Jun 23 1987

Notice: Necessary PermitsPermits

These permits may be required for shipping this product:

  • Customers located in the state of Hawaii will need to contact the Hawaii Department of Agriculture to determine if an Import Permit is required. A copy of the permit or documentation that a permit is not required must be sent to ATCC in advance of shipment.
Basic Documentation