Other numbers: ATCC 12706, CCUG 30502, CIP 102810, CNCTC 13, DSM 20410, JCM 1174, LMD 71.15, LMG 3507, NCDO 1655, NCIMB 8965, WDCM 00105, J.B. Evans S 38A. Taxonomic status: Type strain. History: < J. Černá (Lactobacillus viridescens). Isolated from: Cured meat products; USA. Additional information: Type (6795), description (5979). Assay of thiamine (650,1874). Effect to meat (221). Cultivation conditions: Medium 6 or 7, 30°C.
Other numbers: SMRICC 174. History: < E. Blickstad, SMRICC. Isolated from: Spoiled pork; Sweden. Additional information: Psychrotroph (5309). Cultivation conditions: Medium 6, 25°C.
Other numbers: NCAIM B.02234. History: < NCAIM (Lactobacillus sanfranciscensis) < Hungarian Meat Research Institute. Additional information: Reclassification based on rep-PCR and ribotyping. Cultivation conditions: Medium 6, 37°C, CO2.