Lactobacillus brevis (Orla-Jensen) Bergey et al. (ATCC® 8287)

Strain Designations: 269Y [BUCSAV 220, NCDO 474, NCIB 8038]  /  Type Strain: no  /  Biosafety Level: 1

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Strain Designations 269Y [BUCSAV 220, NCDO 474, NCIB 8038]
Assay of cytosine and uracil.
Green, fermenting Sevillano variety olives
Type Strain no
Biosafety Level 1
Product Format freeze-dried
Storage Conditions Frozen: -80°C or colder
Freeze-Dried: 2°C to 8°C
Live Culture: See Propagation Section
Preceptrol® no
Type Strain no
Medium ATCC® Medium 416: Lactobacilli MRS Agar/Broth
Growth Conditions
Temperature: 30°C
Atmosphere: Aerobic
Name of Depositor RH Vaughn
Green, fermenting Sevillano variety olives

Davis GH. The classification of Lactobacilli from the human mouth. J. Gen. Microbiol. 13: 481-493, 1955. PubMed: 13278499

Seyfried PL. An approach to the classification of lactobacilli using computer-aided numerical analysis. Can. J. Microbiol. 14: 313-318, 1968. PubMed: 5646833

Girdwood RH. The microbiological assay of vitamins and amino acids. J. Med. Lab. Technol. 20: 26-33, 1963. PubMed: 13948188

Dunn MS, et al. The amino acid requirements of twenty-three lactic acid bacteria. J. Biol. Chem. 168: 1-22, 1947.

Cross References

Nucleotide (GenBank) : D29627 Lactobacillus brevis glutamate racemase gene.

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