Lactobacillus brevis (Orla-Jensen) Bergey et al. (ATCC® 13648)

Strain Designations: NCDO 461 [BUCSAV 221, NCIB 4617, NCTC 4617]  /  Type Strain: no  /  Biosafety Level: 1

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Deposited As Lactobacillus brevis var. rudensis (Davis and Mattick) Breed and Pederson
Strain Designations NCDO 461 [BUCSAV 221, NCIB 4617, NCTC 4617]
Rusty spot in cheese
Type Strain no
Biosafety Level 1
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 NCDO - National Collection of Dairy Organisms
Chain of Custody
ATCC <<--NCDO - National Collection of Dairy Organisms<<--J. Davis (NIRD)
Rusty spot in cheese

Hayward AC. Detection of gas production from glucose by heterofermentative lactic acid bacteria. J. Gen. Microbiol. 16: 9-15, 1957. PubMed: 13406215

Davis JG, Mattick AT. Rusty spot in cheddar and other cheeses. I. Description of the causative organism. J. Dairy Res. 1: 50-57, 1929.

Nature 187: 433, 1960.

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