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BACTERIA | How to read the following data (Example) |
Name: | Paucilactobacillus wasatchensis (Oberg et al. 2016) Zheng et al. 2020 |
DSM No.: | 29958, Type strain dsm-29958 dsm29958 dsm 29958 Paucilactobacillus wasatchensis |
Strain designation: | WDC04 |
Other collection no. or WDCM no.: | LMG 28678 |
Isolated from: | aged Cheddar cheese |
Country: | United States of America Utah |
Date of sampling: | 10.02.2011 |
Nagoya Protocol Restrictions: | There are NO known Nagoya Protocol restrictions for this strain. |
History: | <- C. J. Oberg, Weber State Univ., Utah, USA; WDC04 |
Genbank accession numbers: | whole genome shotgun sequence: NZ_AWTT00000000 16S rRNA gene: NZ_AWTT01000084 |
Cultivation conditions: | Medium 231 + ribose (1.5%), microaerophilic, 25°C Medium/media recipe(s) required for preparing 231: - Medium 11
Complete DSMZ Media List |
Summary and additional information: | <- C. J. Oberg, Weber State Univ., Utah, USA; WDC04. Aged Cheddar cheese; USA, Utah. Type strain. Taxonomy/description (25271, 38511). Sequence accession no. whole genome shotgun sequence: NZ_AWTT00000000, 16S rRNA gene: NZ_AWTT01000084. (Medium 231 + ribose (1.5%), 25°C, microaerophilic). |
Literature: | 25271, 38511 |
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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