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BACTERIA | How to read the following data (Example) |
Name: | Staphylococcus condimenti Probst et al. 1998 |
DSM No.: | 11674, Type strain dsm-11674 dsm11674 dsm 11674 Staphylococcus condimenti |
Strain designation: | F-2 |
Other collection no. or WDCM no.: | JCM 6074 |
Isolated from: | soy sauce mash |
Country: | Japan |
Date of sampling: | before 1962 |
Nagoya Protocol Restrictions: | There are NO known Nagoya Protocol restrictions for this strain. |
History: | <- A.J. Probst <- ? <- JCM <- Tanasupawat (Staphylococcus carnosus) <- T. Ueno, F-8 (Tetracoccus soyae) |
Genbank accession numbers: | 16S rRNA gene: Y15750 complete genome: CP015114 |
Cultivation conditions: | Medium 92 , 37°C or Medium 693 , 37°C
Incubation time: 1-2 days
Complete DSMZ Media List |
Summary and additional information: | <- A.J. Probst <- ? <- JCM <- Tanasupawat (Staphylococcus carnosus) <- T. Ueno, F-8 (Tetracoccus soyae). Soy sauce mash. Type strain. Taxonomy/description (7147, 7192). Sequence accession no. 16S rRNA gene: Y15750, complete genome: CP015114. (Medium 92, 37°C or Medium 693, 37°C). |
Literature: | 7147, 7192 |
Risk group: | 1 (classification according to German TRBA) |
Supplied as: | Delivery form | | Prices | | Freeze Dried | | 100,- € | Active culture on request | | 240,- € | DNA | | 150,- € | | Price Category for this culture: 1 |
Freight and handling charges will be added. See price list. |
Other cultures: | All DSMZ cultures of the species |
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