Select Microorganism Type

Lactococcus lactis subsp.lactis CRA-FLC Lcl 490

CRA-FLC1713

Generality
Species Lactococcus lactis subsp. lactis 
Isolated by CRA-FLC  
Identified by CRA-FLC Microbiology group 
Accession Number CRA-FLC Lcl 490 
Year 2000 
State Italy 
Region (regione) Tuscany 
District (provincia) FI 
Isolated from Pecorino Toscano cheese 
Place of maintenance Centro di Ricerca per le Produzioni Foraggere e Lattiero Casearie
Mainteinance Method
Mainteinance Method
freeze-driedfrozen (-80 °C)
Growing method M17 medium; 30°C; 
Year 2000 
Characterization
Molecular characterization Identified by PCR; RAPD-PCR 
References
References
Phenotypic and Genotypic characterization of lactic acid bacteria isolated from Pecorino Toscano cheese. Ital. J. Food Sci. n 3, vol 12 – 2000 Bizzarro R. et al.
Pecorino Toscano DOP: tecniche di produzione e caratteristiche microbiologiche. 1998 “L’industria del latte” N.3-4.  Neviani E. et al.
Supply
Supply Dried