Fermented jojoba meal, Hyden Valley Desert, Arizona, 1990
Biosafety Level
1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.
Product Format
freeze-dried
Storage Conditions
Freeze-Dried: 2°C to 8°C
Preceptrol®
no
Type Strain
yes
(type strain)
Medium
ATCC® Medium 416: Lactobacilli MRS Agar/Broth
Growth Conditions
Temperature: 30°C
Atmosphere: Aerobic
Name of Depositor
DSMZ
Chain of Custody
ATCC <-- DSMZ <-- NNRL <-- J.L Swezey
Year of Origin
1990
References
Swezey JL, et al. Lactobacillus arizonensis sp. nov., isolated from jojoba meal. Int. J. Syst. Evol. Microbiol. 50: 1803-1809, 2000. PubMed: 11034490
