Select Microorganism Type

Streptococcus thermophilus CRA-FLC St 513

CRA-FLC1721

Generality
Species Streptococcus thermophilus 
Isolated by CRA-FLC  
Identified by CRA-FLC Microbiology group  
Accession Number CRA-FLC St 513 
Year 1997 
State Italy 
Host Widespresd in fermentable material 
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