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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]
Isolation
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
Isolation
Halloumi cheese made from ovine milk, Paphos, Cyprus
References

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.