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

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

Strain Designations 269Y [BUCSAV 220, NCDO 474, NCIB 8038]
Assay of cytosine and uracil.
Green, fermenting Sevillano variety olives
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
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.