| Detailed Price Information Link | ||||||||||||||||||||
| BACTERIA |  How to read the following data (Example) | |||||||||||||||||||
| Name: | Mycobacterium branderi Koukila-Kähkölä et al. 1995 emend. Nouioui et al. 2018 | |||||||||||||||||||
| DSM No.: | 44624, Type strain dsm-44624 dsm44624 dsm 44624 Mycobacterium branderi | |||||||||||||||||||
| Strain designation: | 52157 | |||||||||||||||||||
| Other collection no. or WDCM no.: | CIP 104592,ATCC 51789 | |||||||||||||||||||
| Isolated from: | human sputum | |||||||||||||||||||
| Country: | Finland Heinola | |||||||||||||||||||
| Date of sampling: | before 1984-12-31 | |||||||||||||||||||
| Nagoya Protocol Restrictions: | There are NO known Nagoya Protocol restrictions for this strain. | |||||||||||||||||||
| History: | <- CIP; CIP 104592 <- M.-L. Katila, Kuopio Univ. Hosp.; 52157 <- E. Brander; | |||||||||||||||||||
| Genbank accession numbers: | 16S ribosomal RNA gene, partial sequence: AF547906 | |||||||||||||||||||
| Cultivation conditions: | Medium 645 , 37°C Complete DSMZ Media List | |||||||||||||||||||
| Summary and additional information: | <- CIP; CIP 104592 <- M.-L. Katila, Kuopio Univ. Hosp.; 52157 <- E. Brander;. Human sputum. Finland, Heinola. Type strain.. Taxonomy/description (8626, 8626, 8627). Sequence accession no. 16S ribosomal RNA gene, partial sequence: AF547906. (Medium 645, incubation time: 3-7 days, pH 7, 37°C, aerobic) | |||||||||||||||||||
| Wink compendium: | DSM 44624.pdf | |||||||||||||||||||
| Literature: | 8626, 8627 | |||||||||||||||||||
| Risk group: | 2 (classification according to German TRBA) | |||||||||||||||||||
| Restrictions: | Act dealing with the prevention & control of infectious diseases in man (Infektionsschutzgesetz), Category A1 | |||||||||||||||||||
| 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 | |||||||||||||||||||
| Print data sheet | ||||||||||||||||||||
