CRBIP-Catalogue

Strain : CIP 102301T - Lactococcus cremoris cremoris

Identifier in the collection :

CIP 102301T

Taxonomic name :

Lactococcus cremoris cremoris

Other collection numbers :

ATCC 19257;CCUG 21953;DSM 20069;NCDO 607;NCIMB 8662;LMG 6897;JCM 16167

Collection :

CIP

Type of microorganism :

Bacteria

Type strain :

yes

Basonyms :

Streptococcus cremoris

Geographical origin :

New Zealand

Temperature :

30 °C

Atmosphere of incubation :

CO2 5%

Bibliography :

Int. J. Syst. Bacteriol., 1980, 30, 367; Int. J. Syst. Bacteriol, 1986, 36, 354, doi:10.1099/00207713-36-2-354; Int. J. Syst. Bacteriol, 1999, 49, 163, doi:10.1099/00207713-49-1-163; System. Appl. Microbiol, 1985, 6, 183, doi:10.1016/S0723-2020(85)80052-7; Int. J. Syst. Evol. Microbiol., 2021, 71, 004727; Int. J. Syst. Evol. Microbiol., 2021, 71, 004812

History :

1986, NCFB, Streptococcus cremoris <- H.R. Whitehead: strain HP

Properties :

Cheese starter culture

Classification :

Elevation of Lactococcus lactis subsp. cremoris (Orla-Jensen 1919) to the species level as Lactococcus cremoris sp. nov.

Catalogue comments :

Packaging :

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