Lactococcus lactis subsp. lactis (Lister) Schleifer et al. (ATCC® 15577)

Strain Designations: 117  /  Type Strain: yes  /  Biosafety Level: 1

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Deposited As Lactobacillus xylosus Kitahara
Strain Designations 117
Isolation
Anchu mash, Formosa
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 yes (type strain of Lactobacillus xylosus)
Comments
Taxonomy
Medium ATCC® Medium 33: Tomato juice agar
Growth Conditions
Temperature: 30.0°C
Name of Depositor K Kitahara
Isolation
Anchu mash, Formosa
References

Kitahara K. Studies on the lactic acid bacteria isolated from mahes of various kinds of cereals. J. Agric. Chem. Soc. Jpn. 16: 697-714, 1940.

Bull. Agric. Chem. Soc. Jpn. 16: 123, 1940.

Schleifer KH, et al. Transfer of Streptococcus lactis and related streptococci to the genus Lactococcus gen. nov.. Syst. Appl. Microbiol. 6: 183-195, 1985.

Skerman VB, et al. Approved lists of bacterial names. Int J Syst Bacteriol 30: 225-420, 1980.

type strain of Lactobacillus xylosus

type strain of Lactobacillus xylosus

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