Select Microorganism Type

Streptococcus thermophilus CRA-FLC St 517

CRA-FLC1717

Generality
Species Streptococcus thermophilus 
Isolated by CRA-FLC  
Identified by CRA-FLC Microbiology group  
Accession Number CRA-FLC St 517 
Year 1997 
State Italy 
Region (regione) Toscana 
District (provincia) GR 
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; 37°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