Halloumi cheese made from ovine milk, Paphos, Cyprus
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
Preceptrol®
no
Type Strain
yes
(type strain)
Medium
ATCC® Medium 416: Lactobacilli MRS Agar/Broth
Growth Conditions
Temperature: 37.0°C
Atmosphere: Aerobic
Name of Depositor
CCUG
Chain of Custody
ATCC <<--CCUG<<--P.A. Lawson
References
Lawson PA, et al. Lactobacillus cypricasei sp. nov., isolated from Halloumi cheese. Int. J. Syst. Evol. Microbiol. 51: 45-49, 2001. PubMed: 11211271
