Lactobacillus sanfranciscensis Weiss and Schillinger
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ATCC highly recommends that appropriate personal protective equipment is always used when handling vials. For cultures that require storage in liquid nitrogen, it is important to note that some vials may leak when submersed in liquid nitrogen and will slowly fill with liquid nitrogen. Upon thawing, the conversion of the liquid nitrogen back to its gas phase may result in the vial exploding or blowing off its cap with dangerous force creating flying debris. Unless necessary, ATCC recommends that these cultures be stored in the vapor phase of liquid nitrogen rather than submersed in liquid nitrogen.
2. From a single tube of #416 broth (5 to 6 ml), withdraw approximately 0.5 to 1.0 ml with a Pasteur or 1.0 ml pipette and use to rehydrate the entire pellet.
3. Aseptically transfer the rehydrated pellet back into the broth tube. Mix well
4. Use several drops of this suspension to inoculate a second tube of broth, a slant and/or a plate.
5. Incubate tubes and plate at 37oC for 48 to 72 hours in atmosphere of 5% CO2. Loosen the screw caps.
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Spicher G, Schroder R. The microflora of sour dough. IV. Communication: bacterial composition of sourdough starters genus Lactobacillus beijerinck (author's transl). Z. Lebensm. Unters. Forsch. 167: 342-354, 1978. PubMed: 735416
Z. Lebensm. Unters. Forsch. 168: 397-401, 1979.
Z. Lebensm. Unters. Forsch. 171: 119-124, 1980.