Lactobacillus plantarum (Orla-Jensen 1919) Bergy et al. 1923AL

CCM 1904

= ATCC 8014 = CCTM La 1129 = CNCTC 11 = CCUG 9289 = CCUG 11253 = CIP A159 = DSM 20205 = Glaxo 664 = IAM 1041 = ICMP 5826 = IFO 3070 = JCM 1057 = LMD 46.43 = LMG 1284 = NCAIM B.01149 = NCDO 82 = NCIMB 6376 = NCIMB 8014 = NCIMB 8030 = OUT 8124 = PZH 588/54 = Elizabeth McCoy 17-5
< J. Èerná (Lactobacillus arabinosus). Assay of calcium pantothenate (4673,5754), biotin (4730,5755), niacin (2642,5756), nicotinic acid (1425), 22N-substituted nicotinamide (1966), pantothenic acid (4730), p-aminobenzoic acid (886), cystine, isoleucine, methionine, phenylalanine, tryptophan and valine (886), aspartic acid and serine (1532). Observations on malic enzyme (1201,1202). API 50 CH fermentation profiles (6550). Medium 6, 37°C.

CCM 3626

= F. Dellaglio FC 4a
< F. Dellaglio. Pecorino Romano cheese. Medium 6, 37°C.

CCM 3627

= F. Dellaglio CG 309d
< F. Dellaglio (Lactobacillus fermentum). Sheep milk (5125). Medium 6, 37°C.

CCM 4279

= strain 252
< K. Gruber (Lactobacillus buchneri) < Inst.for Dairy Res. and Bact., Univ. of Agric., Vienna. Hard cheese production with peroxid catalase technique. Medium 6, 37°C.

CCM 4281

= strain 808
< K. Gruber (Lactobacillus helveticus) < Inst. for Dairy Res. and Bact., Univ. of Agric., Vienna. Medium 6, 37°C.

CCM 7039T

= ATCC 14917 = CCUG 30503 = CECT 748 = CIP 103151 = DSM 20174 = IAM 12477 = JCM 1149 = LMG 6907 = NCIMB 11974 = WDCM 00104 = P.A. Hansen Lp39 = S. Orla-Jensen 39
< LMG < NCIB < ATCC < P. Hansen < Roy. Tech. Coll., Copenhagen < S. Orla-Jensen. Type (4895). Pickled cabbage. Medium 6, 37°C.

CCM 7652

= ATCC 700934 = CCUG 43621 = CIP 106679 = DSM 13171 = JCM 12512
< CCUG < D. Stellenbosch. Human vagina, fornix; South Africa. Medium 6, 37°C, CO2.