Lactobacillus delbrueckii subsp. bulgaricus (Orla-Jensen 1919) Weiss et al. 1984VP

CCM 4288

Other numbers: strain 201.
 History: < K. Gruber < Inst. for Dairy Res. and Bact., Univ. of Agric., Vienna < Inst. for Milk Industry, Rotholz.
Isolated from: Yogurt starter culture.
Additional information: Starter culture for yogurt fermentation.
Cultivation conditions: Medium 93, 37°C, anaerobic.

CCM 4289

Other numbers: strain 208.
 History: < K. Gruber (Lactobacillus bulgaricus) < Inst. for Dairy Res. and Bact., Univ. of Agric., Vienna.
Isolated from: Yogurt starter culture.
Additional information: Starter culture for yogurt fermentation.
Cultivation conditions: Medium 6, 37°C, 5% CO2.

CCM 4290

Other numbers: strain 1001.
 History: < K. Gruber (Lactobacillus jugurti) < Inst. for Dairy Res. and Bact., Univ. of Agric., Vienna < Inst. for Milk Industry, Rotholz.
Additional information: Probably cheese starter.
Cultivation conditions: Medium 93 or 6, 37°C, anaerobic.

CCM 4755

Other numbers: H. Paulíková 358A.
 History: < H. Paulíková.
Isolated from: Strawberry yogurt, Vitalinea, Danone; Czech Republic.
Cultivation conditions: Medium 93, 37°C, anaerobic.

CCM 7190T

Other numbers: ATCC 11842, CCUG 41390, CIP 101027, DSM 20081, IFO 13953, JCM 1002, LMG 6901, LMG 13551, NCIMB 11778, NCTC 12712, VKM B-1923, WDCM 00102, P.A. Hansen Lb14, S. Orla-Jensen 14.
 Taxonomic status: Type strain.
History: < CCUG < CIP < DSM < ATCC < P.A. Hansen < S. Orla-Jensen.
Isolated from: Bulgarian yogurt.
Additional information: Type (6485), description (6709). Serological group E.
Cultivation conditions: Medium 93 or 6, 37°C, anaerobic.