GREAT AT SMALL THINGS

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LMG species details

Last data update: 12 July 2020 04:17 CEST  

Species name: Lactobacillus helveticus (Orla-Jensen 1919) Bergey, Harrison, Breed, Hammer and Huntoon 1925 AL
Subjective synonyms: Lactobacillus suntoryeus Cachat and Priest 2005 VP

 

24 strain(s) found - displaying strain(s) 1 through 24

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Strain Number: LMG 6413   Add to cart
Other collections' numbers: ATCC 15009; CCTM 3036; CCUG 44923; DSM 20075; Hansen Lh12; IMET 10709; JCM 1120; LMG 13555; NCFB 2712; NCIMB 11971; Orla-Jensen 12; VPI 6044
Genome sequenced strain: Yes
Restrictions: Biohazard group 1
Status: Type strain
Biological origin: Swiss Emmental cheese
Isolated by: Orla-Jensen S.
Depositor: DSMZ, Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH
History: <- 1984, DSMZ, Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH <- ATCC <- P.Hansen <- Orla-Jensen S. (Thermobacterium helveticum)
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Strain Number: LMG 6894   Add to cart
Other collections' numbers: ATCC 8018; CECT 414; IPCR S1-22; JCM 1008; LMG 11449; NCFB 262; NCIMB 8025; Sharpe H-5; USCC 1853
Restrictions: Biohazard group 1
Depositor: National Collection of Industrial, Food and Marine Bacteria, Ltd. (NCIMB)
History: <- 1985, National Collection of Industrial, Food and Marine Bacteria, Ltd. (NCIMB) <- ATCC <- C.Pederson <- S.Orla-Jensen
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Strain Number: LMG 11445   Add to cart
Other collections' numbers: ATCC 521; BUCSAV 225; CCM 1751; CECT 800; CIP 76.19; IAM 12475; IPCR S1-12; JCM 1003; NCFB 87; NCIMB 2889; NCTC 2889
Restrictions: Biohazard group 1
Depositor: National Collection of Food Bacteria (NCFB)
History: <- 1991, National Collection of Food Bacteria (NCFB) <- 1954, M.Sharpe NIRD (Lactobacillus jugurt) <- before 1954, NCTC <- ATCC (Lactobacillus acidophilus) <- W.Albus (Lactobacillus bulgaricus)
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Strain Number: LMG 11446   Add to cart
Other collections' numbers: IPCR S1-15; JCM 1004; NCFB 99; Sharpe J-8
Restrictions: Biohazard group 1
Depositor: National Collection of Food Bacteria (NCFB)
History: <- 1991, National Collection of Food Bacteria (NCFB) <- 1954, M.Sharpe NIRD (Lactobacillus bulgaricus, Lactobacillus jugurt) <- before 1954, J.Sherman
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Strain Number: LMG 11447   Add to cart
Other collections' numbers: ATCC 10812; ATCC 13866; BUCSAV 224; CECT 403; IFO 3809; NCFB 100; NCIMB 8589; Sherman 09
Restrictions: Biohazard group 1
Depositor: National Collection of Food Bacteria (NCFB)
History: <- 1991, National Collection of Food Bacteria (NCFB) <- 1954, M.Sharpe NIRD (Lactobacillus bulgaricus, Lactobacillus jugurt) <- before 1954, J.Sherman
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Properties: Assay of orotic acid
Remarks: Test, Control and Bioassay strain
Strain Number: LMG 11448   Add to cart
Other collections' numbers: ATCC 7994; NCFB 101; Sherman strain B
Restrictions: Biohazard group 1
Depositor: National Collection of Food Bacteria (NCFB)
History: <- 1991, National Collection of Food Bacteria (NCFB) <- 1954, M.Sharpe NIRD (Lactobacillus bulgaricus, Lactobacillus jugurt) <- before 1954, J.Sherman
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Strain Number: LMG 11474   Add to cart
Other collections' numbers: ATCC 10797; IPCR S1-20; JCM 1007; Tittsler V80
Restrictions: Biohazard group 1
Depositor: American Type Culture Collection (ATCC), Bacteriology Program
History: <- 1991, American Type Culture Collection (ATCC), Bacteriology Program <- R.Tittsler
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Remarks: Swiss cheese starter
Strain Number: LMG 13522   Add to cart
Other collections' numbers: ATCC 12046; CCRC 12259; CIP 57.15; JCM 1554; NCIMB 8733; NCIMB 8934; Snell H-80
Restrictions: Biohazard group 1
Depositor: National Collection of Industrial, Food and Marine Bacteria, Ltd. (NCIMB)
History: <- 1993, National Collection of Industrial, Food and Marine Bacteria, Ltd. (NCIMB) <- E.Snell
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Properties: Assay of pantethine
Remarks: Test, Control and Bioassay strain
Strain Number: LMG 13555   Add to cart
Other collections' numbers: ATCC 15009; CCTM 3036; CCUG 44923; DSM 20075; EC-Target Strain 6; Hansen Lh12; IMET 10709; JCM 1120; LMG 6413; NCFB 2712; NCIMB 11971; Orla-Jensen 12; VPI 6044
Genome sequenced strain: Yes
Restrictions: Biohazard group 1
Status: Type strain
Biological origin: Swiss Emmental cheese
Isolated by: Orla-Jensen S.
Depositor: TNO-Voeding Zeist
History: <- 1993, TNO-Voeding Zeist <- ATCC <- P.Hansen <- Orla-Jensen S. (Thermobacterium helveticum)
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Properties: Target strain of EC-BRIDGE project on antimicrobials produced by lactic acid bacteria
Remarks: Identification not verified
Test, Control and Bioassay strain
Strain Number: LMG 18174   Add to cart
Other collections' numbers: JCM 1006; Mitsuoka S1-18; NIAI B-1
Restrictions: Biohazard group 1
Depositor: JCM - Microbe Division, RIKEN BioResource Center RIKEN Tsukuba Institute
History: <- 1997, JCM - Microbe Division, RIKEN BioResource Center RIKEN Tsukuba Institute <- T.Mitsuoka (Lactobacillus jugurti) <- NIAI (Lactobacillus bulgaricus)
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Strain Number: LMG 18182   Add to cart
Other collections' numbers: CCRC 14035; JCM 1062; Mitsuoka S1-22; Reuter 3066
Restrictions: Biohazard group 1
Biological origin: Dairy products
Depositor: JCM - Microbe Division, RIKEN BioResource Center RIKEN Tsukuba Institute
History: <- 1997, JCM - Microbe Division, RIKEN BioResource Center RIKEN Tsukuba Institute <- T.Mitsuoka <- G.Reuter
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Strain Number: LMG 18183   Add to cart
Other collections' numbers: Hansen L804; JCM 1103; Mitsuoka S1-5
Restrictions: Biohazard group 1
Depositor: JCM - Microbe Division, RIKEN BioResource Center RIKEN Tsukuba Institute
History: <- 1997, JCM - Microbe Division, RIKEN BioResource Center RIKEN Tsukuba Institute <- T.Mitsuoka (Lactobacillus jugurti) <- ISL <- P.Hansen <- M.Rogosa <- L.Rogers
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Strain Number: LMG 18224   Add to cart
Other collections' numbers: CCRC 14100; CECT 402; NCIMB 8652; NRC 702; strain Sarles
Restrictions: Biohazard group 1
Depositor: Colección Espagñola de Cultivos Tipo (CECT), Universidad de Valencia, Departamento de Microbiologia, Facultad de Ciencias Biologicas
History: <- 1997, Colección Espagñola de Cultivos Tipo (CECT), Universidad de Valencia, Departamento de Microbiologia, Facultad de Ciencias Biologicas <- 1973, NCIMB (Lactobacillus jugurti) <- G.Ledingham <- NRC <- Sarles
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Properties: Starter culture of yoghurt
Strain Number: LMG 18225   Add to cart
Other collections' numbers: ATCC 8001; CECT 404; JCM 1005; NCFB 103; NCIMB 8115
Restrictions: Biohazard group 1
Depositor: Colección Espagñola de Cultivos Tipo (CECT), Universidad de Valencia, Departamento de Microbiologia, Facultad de Ciencias Biologicas
History: <- 1997, Colección Espagñola de Cultivos Tipo (CECT), Universidad de Valencia, Departamento de Microbiologia, Facultad de Ciencias Biologicas <- 1983, NCIMB (Lactobacillus jugurti) <- ATCC <- M.Rogosa (Lactobacillus bulgaricus)
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Strain Number: LMG 18226   Add to cart
Other collections' numbers: CECT 541; Hirsch 8/1; NCFB 30
Restrictions: Biohazard group 1
Biological origin: Gruyere cheese
Depositor: Colección Espagñola de Cultivos Tipo (CECT), Universidad de Valencia, Departamento de Microbiologia, Facultad de Ciencias Biologicas
History: <- 1997, Colección Espagñola de Cultivos Tipo (CECT), Universidad de Valencia, Departamento de Microbiologia, Facultad de Ciencias Biologicas <- 1983, NCFB <- before 1954, A.Hirsch NIRD
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Strain Number: LMG 22464   Add to cart
Other collections' numbers: JCM 30912; NCIMB 14005; Priest strain SA
Restrictions: Biohazard group 1
Biological origin: malt whiskey fermentation
Geographic origin: Japan
Isolated by: Ikemoto H., Suntory Ltd.
Depositor: Priest F.G., Heriot-Watt University - School of Life Sciences, Biological Sciences Research
History: <- 2004, Priest F.G., Heriot-Watt University - School of Life Sciences, Biological Sciences Research (Lactobacillus suntoryeus) <- 1999, Ikemoto H., Suntory Ltd. (1999)
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Remarks: Type strain of Lactobacillus suntoryeus
Strain Number: LMG 22465   Add to cart
Other collections' numbers: Priest strain M4
Restrictions: Biohazard group 1
Biological origin: malt whiskey fermentation
Geographic origin: Scotland United Kingdom
Isolated by: E.Cachat and F.Priest
Depositor: Priest F.G., Heriot-Watt University - School of Life Sciences, Biological Sciences Research
History: <- 2004, Priest F.G., Heriot-Watt University - School of Life Sciences, Biological Sciences Research (Lactobacillus suntoryeus) <- E.Cachat and F.Priest (2001)
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Strain Number: LMG 23517   Add to cart
Other collections' numbers: PRSF-L447; strain LH2
Restrictions: Biohazard group 1
Biological origin: human, faeces
Geographic origin: Armenia
Depositor: Vancanneyt Marc, BCCM/LMG - UGent - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie
History: <- 2006, Vancanneyt Marc, BCCM/LMG - UGent - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- V.Vankerckhoven Medical Microbiology University of Antwerp Belgium <- P.Pedersen Sacco SRL Cadoargo Italy
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Remarks: Probiotic strain
Strain Number: LMG 25879   Add to cart
Other collections' numbers: Gu T020
Restrictions: Biohazard group 1
Biological origin: dairy product
Geographic origin: China
Isolated by: Gu Chuntao, Northeast Agricultural University
Depositor: Gu Chuntao, Northeast Agricultural University
History: <- 2010, Gu Chuntao, Northeast Agricultural University (2008)
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Strain Number: LMG 26307   Add to cart
Restrictions: Biohazard group 1
Biological origin: milk
Geographic origin: Belgium
Depositor: Université de Liège - Faculté des Sciences Agronomiques de l'Etat - C.W.B.I., Unité de Bio-Industries
History: <- 2011, Université de Liège - Faculté des Sciences Agronomiques de l'Etat - C.W.B.I., Unité de Bio-Industries
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Strain Number: LMG 27300   Add to cart
Other collections' numbers: Caspani LH15
Restrictions: Biohazard group 1
Biological origin: grafted whey
Geographic origin: Italy
Depositor: Caspani Marco, Centro Sperimentale del Latte S.r.l.
History: <- 2012, Caspani Marco, Centro Sperimentale del Latte S.r.l. <- isolated by Centro Sperimentale del Latte Italy. (2002)
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Strain Number: LMG 27301   Add to cart
Other collections' numbers: Caspani LH18
Restrictions: Biohazard group 1
Biological origin: grafted whey
Geographic origin: Italy
Depositor: Caspani Marco, Centro Sperimentale del Latte S.r.l.
History: <- 2012, Caspani Marco, Centro Sperimentale del Latte S.r.l. <- isolated by Centro Sperimentale del Latte Italy. (2002)
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Strain Number: LMG 27302   Add to cart
Other collections' numbers: Caspani LH20
Restrictions: Biohazard group 1
Biological origin: grafted whey
Geographic origin: Italy
Depositor: Caspani Marco, Centro Sperimentale del Latte S.r.l.
History: <- 2012, Caspani Marco, Centro Sperimentale del Latte S.r.l. <- isolated by Centro Sperimentale del Latte Italy. (2002)
Conditions for growth: Medium 66, 37°C, preferably anaerobic
Strain Number: LMG 27303   Add to cart
Other collections' numbers: Caspani LH23
Restrictions: Biohazard group 1
Biological origin: grafted whey
Geographic origin: Italy
Depositor: Caspani Marco, Centro Sperimentale del Latte S.r.l.
History: <- 2012, Caspani Marco, Centro Sperimentale del Latte S.r.l. <- isolated by Centro Sperimentale del Latte Italy. (2002)
Conditions for growth: Medium 66, 37°C, preferably anaerobic
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