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Lactobacillus sanfranciscensis Weiss and Schillinger (ATCC® 27653)

Strain Designations: T-59  /  Type Strain: no  /  Biosafety Level: 1

Permits and Restrictions

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Strain Designations T-59
Isolation
San Francisco sourdough
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 694: Sourdough medium
Growth Conditions
Temperature: 30.0°C
Atmosphere: 5% CO2
Name of Depositor L Kline
Isolation
San Francisco sourdough
References

Kline L, Sugihara TF. Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity. Appl. Microbiol. 21: 459-465, 1971. PubMed: 5553285

Sriranganathan N, et al. Cytological and deoxyribonucleic acid-deoxyribonucleic acid hybridization studies on lactobacillus isolates from San Francisco sourdough. Appl. Microbiol. 25: 461-470, 1973. PubMed: 4633432

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