We will be conducting system maintenance starting on Friday, December 13th, at 6:00 p.m. (ET) through Sunday, December 15th. During this time, many normal functions normally performed on our website, such as placing an order or paying an invoice, will not be available. We apologize for the inconvenience but will have complete return of services on Monday, December 16th.

Lactobacillus cypricasei Lawson et al. (ATCC® BAA-288)

Strain Designations: CCUG 42961 [CIP 106393, LMK3]  /  Type Strain: yes  /  Biosafety Level: 1

Strain Designations CCUG 42961 [CIP 106393, LMK3]
Halloumi cheese made from ovine milk, Paphos, Cyprus
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)
Medium ATCC® Medium 416: Lactobacilli MRS Agar/Broth
Growth Conditions
Temperature: 37.0°C
Atmosphere: Aerobic
Name of Depositor CCUG
Chain of Custody
ATCC <<--CCUG<<--P.A. Lawson
Halloumi cheese made from ovine milk, Paphos, Cyprus

Lawson PA, et al. Lactobacillus cypricasei sp. nov., isolated from Halloumi cheese. Int. J. Syst. Evol. Microbiol. 51: 45-49, 2001. PubMed: 11211271

type strain

type strain

Cross References

Nucleotide (GenBank) : AJ251560 Lactobacillus sp. LMK3 16S rRNA gene, strain LMK3.