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

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
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 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.