| Sample Origin: |
Germany, Kulmbach
|
| Source: |
Minced meat from a butcher's shop |
| Depositor: |
L.Axelsson, Norwegian Food Res.Inst., Ås, Norway |
| Passport: | ? |
L.Kröckel, BAFF, Kulmbach, Germany |
| Deposit Date: |
1999-09-13 |
| Other Collections: | BAFF Lb1048;Lb 16 |
| Isolator: |
Isolated by L.Kröckel |
| Metabolism: |
Produces the bacteriocin sakacin P=sakacin 674 |
| ID Method: |
CCUG<Api rapidID32strep, Api 50CHL, SDS-PAGE |
| Name Change: |
Deposited as L. sakei |
| Remarks: | http://www.genres.de/mgrdu/ |
MRS agar, anaerobic, 30°C | May show two colony types, white and gray, with same Api profile |
| Literature Reference: |
Food Microbiol 4:199-208, 1987 |