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

Permits and Restrictions

View Permits

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.

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