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| BACTERIA |  How to read the following data (Example) | |||||||||||||||||||
| Name: | "Enterococcus sp." | |||||||||||||||||||
| DSM No.: | 115843, Proposed type strain dsm-115843 dsm115843 dsm 115843 Enterococcus sp. | |||||||||||||||||||
| Strain designation: | CoE-012-22 | |||||||||||||||||||
| Other collection no. or WDCM no.: | NCIMB 15468 | |||||||||||||||||||
| Isolated from: | Dry sausage "Gioved kulen" | |||||||||||||||||||
| Country: | Montenegro Rozaje | |||||||||||||||||||
| Date of sampling: | 2021-09-25 | |||||||||||||||||||
| Nagoya Protocol Restrictions: | There are NO known Nagoya Protocol restrictions for this strain. | |||||||||||||||||||
| History: | <- Werner Ruppitsch, AGES; CoE-012-22 | |||||||||||||||||||
| Genbank accession numbers: | 16S ribosomal RNA gene, partial sequence: OQ627393 | |||||||||||||||||||
| Cultivation conditions: | Medium 92 , 37°C or Medium 693 , 37°C Complete DSMZ Media List | |||||||||||||||||||
| Summary and additional information: | <- Werner Ruppitsch, AGES;. Dry sausage "Gioved kulen". Montenegro, Rozaje. Sequence accession no. 16S ribosomal RNA gene, partial sequence: OQ627393. (Medium 92, incubation time: 1-2 days, candle jar, pH 7, 37°C, microaerobic or Medium 693, incubation time: 1-2 days, candle jar, pH 7, 37°C, microaerobic) | |||||||||||||||||||
| Literature: | 40885 | |||||||||||||||||||
| Risk group: | 2 (provisional classification by DSMZ) | |||||||||||||||||||
| Restrictions: | Act dealing with the prevention & control of infectious diseases in man (Infektionsschutzgesetz), Category A1 Commercial use and transfer to third parties is completely excluded for this strain. | |||||||||||||||||||
| Supplied as: |
Freight and handling charges will be added. See price list. Note: Freight charges for Risk Group 2 microorganisms will apply. | |||||||||||||||||||
| Other cultures: | All DSMZ cultures of the species | |||||||||||||||||||
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