TBRC | Companilactobacillus crustorum (TBRC 4643)

Collection	TBRC
Other code	Scheirlinck R-27957 ; D01WW01T01-22
Other collection code	BCC 62776 ; CCUG 53174 ; JCM 15951 ; LMG 23699
History	<---- BCC 62776 <---- LMG 23699 <---- Ilse Scheirlinck UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie Belgium (2004)
Microorganism group	Bacteria
Type strain	Yes [262] Scheirlinck I, Van der Meulen R, Van Schoor A, Huys G, Vandamme P, De Vuyst L, Vancanneyt M. Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs. Int J Syst Evol Microbiol. 2007 Jul;57(Pt 7):1461-1467.
LPSN
Source	Wheat sourdough
Country of origin	Belgium
Risk Group	1
Growth medium	MRS Proteose peptone No.3 10 g Beef extract 10 g Yeast extract 5 g Dextrose 20 g Polysorbate80 1 g Ammonium citrate 2 g Sodium acetate 5 g Magnesium sulfate 0.1 g Manganese sulfate 0.05 g Dipotassium phosphate 2 g Agar (if needed) 15 g Distilled water 1000 ml
Growth temperature	30 °C
Oxygen requirement	Facultative anaerobic
Distribution condition	TBRC MTA
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