Bacteria
Lactobacillus delbrueckii subsp. lactis
Lactobacillus lactis
Lactobacillus leichmannii
Citation & MTA:
If use of this material results in a scientific publication, please cite the material in the following manner: Lactobacillus leichmannii (Henneberg) Bergey et al. (ATCC 4797).
If you want to use the material in a cooperation project or if you want to transfer it to another person, please refer to the MTA for further information and regulations.
Strain/Type
Lactobacillus leichmannii (Henneberg) Bergey et al.
326 [ATCC 7831, LE 2, NCDO 299, NCTC 7854, R.P. Tittsler 327]
Host tropism
Human intestinal microbiota, food
Route of Transmission
oral
Characteristics e.g. sensitizing or toxic effects, resistance to antibiotics
Lactobacillus leichmannii strain 326 is a bacterial type strain that metabolizes arginine. This strain is propagated in a 5% CO2 atmosphere in lactobacilli MRS media.
Main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion. It is also considered a probiotic.
Approved as biological safety measure if taken as recipient organism for genetic engineering?
Genetically modified (GenTSV)
Risk group (BioStoffV)
1
Risk assessment
Biological agents that are unlikely to cause human disease.
Risk accessment based on TRBA (Technical Rule for Biological Agents) 466 "Classification of prokaryotes (bacteria and archaea) into risk groups": https://www.baua.de/DE/Angebote/Rechtstexte-und-Technische-Regeln/Regelwerk/TRBA/TRBA-466.html
Operation instructions (mandatory for RG2 and higher)
https://bioagent.dguv.de/data?name=823252&lang=en
Occupational health care (according to ArbMedVV)
In the case of activities with the biological agent no health care is required. An indication on restrictions for immunosuppressed workers should be made.
Storage location of aliquots in the Biolab (just click Bearbeiten in the right corner of the header to add or change information in the table and use the menue in the left header to e.g. add a row)
| source | bacterial strain | freezing date | amount of bacteria per vial | stock was produced on | no. of aliquots | belongs to (full name) | rack/box in N2 tank or -80°C freezer and location (room, address) | comments |
|---|---|---|---|---|---|---|---|---|
| ATTC | Guoxin Ma (AG Haag) | |||||||
Background
The type strains of Lactobacillus delbrueckii, Lactobacillus lactis, Lactobacillus leichmannii und Lactobacillus bulgaricus were found to exhibit DNA-DNA homologies of 90–100% among each other. The strains are thus considered as belonging to one and the same species which, according to the rules of priority retains the name Lactobacillus delbrueckii. On the basis of different habitats and different ranges of fermented sugars, the two subspecies, Lactobacillus delbrueckii subsp. lactis comb, nov., and Lactobacillus delbrueckii subsp. bulgaricus comb. nov. are described. (https://doi.org/10.1016/S0723-2020(83)80012-5)
Cultivation and freezing protocols
Growth Conditions:
Medium: ATCC Medium 416: Lactobacilli MRS Agar/Broth ATCC Medium 260: Trypticase soy agar/broth with defibrinated sheep blood
Temperature: 37°C
Atmosphere: 95% Air, 5% CO2
Handling Procedures:
- Open vial according to enclosed instructions.
- Using a single tube of #416 broth (5 to 6 mL), withdraw approximately 0.5 to 1.0 mL with a Pasteur or 1.0 mL pipette. Rehydrate the entire pellet.
- Aseptically transfer this aliquot back into the broth tube. Mix well.
- Use several drops of the suspension to inoculate a #416 agar slant and/or plate.
- Incubate the tubes and plate at 37°C for 24 to 48 hours in an atmosphere of 5% CO2. Loosen screw caps of all test tubes during the incubation period.
Notes:
Growth is best in broth culture. This strain also grows well on biphasic slants, which can be used as a preferred alternative. This strain grows best on #260 agar rather than #416 agar. Additional information on this culture is available on the ATCC® web site at www.atcc.org.
