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| BACTERIA |  How to read the following data (Example) | |||||||||||||||||||
| Name: | Neisseria animaloris Vandamme et al. 2006 | |||||||||||||||||||
| DSM No.: | 21642, Type strain dsm-21642 dsm21642 dsm 21642 Neisseria animaloris | |||||||||||||||||||
| Strain designation: | CL 191/78, Vandamme R-24680 | |||||||||||||||||||
| Other collection no. or WDCM no.: | CDC D8251,ATCC 29858,LMG 23011,NCTC 12228 | |||||||||||||||||||
| Isolated from: | thumb wound | |||||||||||||||||||
| Country: | United States of America Wisconsin | |||||||||||||||||||
| Date of sampling: | before 07.07.2008 | |||||||||||||||||||
| Nagoya Protocol Restrictions: | There are NO known Nagoya Protocol restrictions for this strain. | |||||||||||||||||||
| History: | <- LMG {2008} <- P. Vandamme, Univ. Ghent, Belgium; Vandamme R-24680 (CDC group EF-4a) <- NCTC <- B. Holmes <- CDC, Atlanta, USA <- Wisconsin State Lab. Hyg. <- C.H. Altshuler | |||||||||||||||||||
| Genbank accession numbers: | LMG 23011: DQ006842 | |||||||||||||||||||
| Cultivation conditions: | Medium 693 , 37°C Complete DSMZ Media List | |||||||||||||||||||
| Summary and additional information: | <- LMG {2008} <- P. Vandamme, Univ. Ghent, Belgium; Vandamme R-24680 (CDC group EF-4a) <- NCTC <- B. Holmes <- CDC, Atlanta, USA <- Wisconsin State Lab. Hyg. <- C.H. Altshuler. Thumb wound; USA, Wisconsin. Type strain. Taxonomy/description (10559). Sequence accession number(s): DQ006842. (Medium 693, 37°C) | |||||||||||||||||||
| Literature: | 10559 | |||||||||||||||||||
| Risk group: | 2 (Z) (classification according to German TRBA) | |||||||||||||||||||
| Restrictions: | Act dealing with the prevention & control of infectious diseases in man (Infektionsschutzgesetz), Category A1 Animal pathogenic organism, not exported outside Germany, Category F | |||||||||||||||||||
| 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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