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| Name: | Propionibacterium freudenreichii van Niel 1928 emend. Nouioui et al. 2018 | |||||||||||||||||||
| Synonym(s): | Propionibacterium freudenreichii subsp. freudenreichii (van Niel 1928) Moore and Holdeman 1970 Propionibacterium freudenreichii subsp. shermanii (van Niel 1928) Holdeman and Moore 1970 | |||||||||||||||||||
| DSM No.: | 20270 dsm-20270 dsm20270 dsm 20270 Propionibacterium freudenreichii | |||||||||||||||||||
| Isolated from: | cheese | |||||||||||||||||||
| Country: | country of origin unknown | |||||||||||||||||||
| Date of sampling: | before 22.08.1990 | |||||||||||||||||||
| Nagoya Protocol Restrictions: | There are NO known Nagoya Protocol restrictions for this strain. | |||||||||||||||||||
| History: | <- Weihenstephan, Germany (Propionibacterium shermanii) | |||||||||||||||||||
| Cultivation conditions: | Medium 91 , anaerobic, 30°C or Medium 104 supplemented with sodium lactate, anaerobic, 30°C Please follow special instructions: 'Cultivation of Anaerobes' Complete DSMZ Media List | |||||||||||||||||||
| Summary and additional information: | <- Weihenstephan, Germany (Propionibacterium shermanii). Cheese. Murein: A31 (909). (Medium 91, 30°C, anaerobic or Medium 104 supplemented with sodium lactate, 30°C, anaerobic). | |||||||||||||||||||
| Literature: | 909 | |||||||||||||||||||
| Risk group: | 1 (classification according to German TRBA) | |||||||||||||||||||
| Supplied as: |
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| Other cultures: | All DSMZ cultures of the species | |||||||||||||||||||
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