Last data update:
24 January 2024 16:40 CET
| Search on: | LMG accession number contains 2235 |
13 strain(s) found - displaying strain(s) 1 through 13
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| Strain Number: | LMG 2235 Add to cart |
| Speciesname: | Cupriavidus oxalaticus (Sahin, Isik, Tamer and Goodfellow 2000) Vandamme and Coenye 2004 VP |
| Objective synonyms: |
Ralstonia oxalatica (ex Khambata and Bhat 1953) Sahin, Isik, Tamer and Goodfellow 2000 VL Wautersia oxalatica (Sahin, Isik, Tamer and Goodfellow 2000) Vaneechoutte, Kämpfer, De Baere, Falsen and Verschraegen 2004 VP |
| Other collections' numbers: | ATCC 11883; Bath Ox 1; CCUG 2086; DSM 1105; Hugh 1081; JCM 11285; LMG 5121; NCIB 8642 |
| Restrictions: | Biohazard group 1 |
| Status: | Type strain |
| Biological origin: | Indian earthworm |
| Geographic origin: | India |
| Isolated by: | Khambata and Bath |
| Depositor: | Harder W. |
| History: | <- 1978, Harder W. (Pseudomonas oxalaticus) <- J.Quale --- Khambata and Bath |
| Conditions for growth: | Medium 1, 28°C |
| Properties: | Assay of formate Degradation of oxalate Production for assay of formate of formate dehydrogenase |
| Remarks: | Cotype strain of "Pseudomonas oxalaticus" Test, Control and Bioassay strain |
| Strain Number: | LMG 12235 Add to cart |
| Speciesname: | Bacillus cereus Frankland and Frankland 1887 AL |
| Other collections' numbers: | Logan B0036; UB 8/1/1/4 |
| Restrictions: | Biohazard group 2 |
| Depositor: | Logan N., Caledonian University, City Campus |
| History: | <- 1992, Logan N., Caledonian University, City Campus <- 1976, University of Bristol Dept. Bacteriology Culture Collection |
| Conditions for growth: | Medium 1, 28°C |
| Strain Number: | LMG 22235 Add to cart |
| Speciesname: | Lactobacillus delbrueckii subsp. delbrueckii (Leichmann 1896) Beijerinck 1901 AL |
| Objective synonyms: | Lactobacillus delbrueckii (Leichmann 1896) Beijerinck 1901 AL |
| Other collections' numbers: | CCUG 29179 |
| Restrictions: | Biohazard group 1 |
| Biological origin: | human, urine |
| Geographic origin: | Göteborg Sweden |
| Depositor: | Culture Collection University of Göteborg (CCUG), Department of Clinical Bacteriology, Institute of Clinical Bacteriology, Immunology, and Virology |
| History: | <- 2004, Culture Collection University of Göteborg (CCUG), Department of Clinical Bacteriology, Institute of Clinical Bacteriology, Immunology, and Virology <- 1991, K.Lincoln PHLS Göteborg Sweden. (1991) |
| Conditions for growth: | Medium 66, 37°C, anaerobic |
| Strain Number: | LMG 22350 Add to cart |
| Speciesname: | Brevibacterium sp. |
| Other collections' numbers: | Gelsomino R-20421; strain BRB-3M13 |
| Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Reblochon cheese |
| Geographic origin: | Haute Savoie France |
| Depositor: | Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
| History: | <- 2004, Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 2003, M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- J.Chamba and A.Thomas Institut Technique Français des Fromages La Roche sur Foron France <- isolated at Institut Technique Français des Fromages La Roche sur Foron France. (2001) |
| Conditions for growth: | Medium 14, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22351 Add to cart |
| Speciesname: | Brevibacterium sp. |
| Other collections' numbers: | Gelsomino R-20427; strain BRB-4LM1 |
| Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Reblochon cheese |
| Geographic origin: | Haute Savoie France |
| Depositor: | Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
| History: | <- 2004, Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 2003, M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- J.Chamba and A.Thomas Institut Technique Français des Fromages La Roche sur Foron France <- isolated at Institut Technique Français des Fromages La Roche sur Foron France. (2001) |
| Conditions for growth: | Medium 14, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22352 Add to cart |
| Speciesname: | Corynebacterium sp. |
| Other collections' numbers: | Gelsomino R-20399; strain BRB-1L18 |
| Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Reblochon cheese |
| Geographic origin: | Haute Savoie France |
| Depositor: | Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
| History: | <- 2004, Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 2003, M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- J.Chamba and A.Thomas Institut Technique Français des Fromages La Roche sur Foron France <- isolated at Institut Technique Français des Fromages La Roche sur Foron France. (2001) |
| Conditions for growth: | Medium 1, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22353 Add to cart |
| Speciesname: | Microbacterium gubbeenense Brennan, Brown, Goodfellow, Ward, Beresford, Vancanneyt, Cogan and Fox 2001VP emend. Nouioui, Carro, García-López, Meier-Kolthoff, Woyke, Kyrpides, Pukall, Klenk, Goodfellow and Göker 2019 VL |
| Other collections' numbers: | Gelsomino R-20416; strain BRB-3L46 |
| Restrictions: | Biohazard group 1 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Reblochon cheese |
| Geographic origin: | Haute Savoie France |
| Depositor: | Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
| History: | <- 2004, Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 2003, M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- J.Chamba and A.Thomas Institut Technique Français des Fromages La Roche sur Foron France <- isolated at Institut Technique Français des Fromages La Roche sur Foron France. (2001) |
| Conditions for growth: | Medium 280, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22354 Add to cart |
| Speciesname: | Microbacterium gubbeenense Brennan, Brown, Goodfellow, Ward, Beresford, Vancanneyt, Cogan and Fox 2001VP emend. Nouioui, Carro, García-López, Meier-Kolthoff, Woyke, Kyrpides, Pukall, Klenk, Goodfellow and Göker 2019 VL |
| Other collections' numbers: | Gelsomino R-20385; strain BRB-3M6 |
| Restrictions: | Biohazard group 1 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Reblochon cheese |
| Geographic origin: | Haute Savoie France |
| Depositor: | Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
| History: | <- 2004, Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 2003, M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- J.Chamba and A.Thomas Institut Technique Français des Fromages La Roche sur Foron France <- isolated at Institut Technique Français des Fromages La Roche sur Foron France. (2001) |
| Conditions for growth: | Medium 280, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22355 Add to cart |
| Speciesname: | Corynebacterium sp. |
| Other collections' numbers: | Gelsomino R-20397; strain BRB-2M1 |
| Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Reblochon cheese |
| Geographic origin: | Haute Savoie France |
| Depositor: | Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
| History: | <- 2004, Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 2003, M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- J.Chamba and A.Thomas Institut Technique Français des Fromages La Roche sur Foron France <- isolated at Institut Technique Français des Fromages La Roche sur Foron France. (2001) |
| Conditions for growth: | Medium 1, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22356 Add to cart |
| Speciesname: | Corynebacterium sp. |
| Other collections' numbers: | Gelsomino R-20393t1; strain BRB-3M50t1 |
| Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Reblochon cheese |
| Geographic origin: | Haute Savoie France |
| Depositor: | Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
| History: | <- 2004, Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 2003, M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- J.Chamba and A.Thomas Institut Technique Français des Fromages La Roche sur Foron France <- isolated at Institut Technique Français des Fromages La Roche sur Foron France. (2001) |
| Conditions for growth: | Medium 1, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22357 Add to cart |
| Speciesname: | Corynebacterium sp. |
| Other collections' numbers: | Gelsomino R-20582; strain BRB-1E9 |
| Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Reblochon cheese |
| Geographic origin: | Haute Savoie France |
| Depositor: | Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
| History: | <- 2004, Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 2003, M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- J.Chamba and A.Thomas Institut Technique Français des Fromages La Roche sur Foron France <- isolated at Institut Technique Français des Fromages La Roche sur Foron France. (2001) |
| Conditions for growth: | Medium 1, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22358 Add to cart |
| Speciesname: | Corynebacterium sp. |
| Other collections' numbers: | Gelsomino R-20583; strain BRB-1M1 |
| Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Reblochon cheese |
| Geographic origin: | Haute Savoie France |
| Depositor: | Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
| History: | <- 2004, Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 2003, M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- J.Chamba and A.Thomas Institut Technique Français des Fromages La Roche sur Foron France <- isolated at Institut Technique Français des Fromages La Roche sur Foron France. (2001) |
| Conditions for growth: | Medium 1, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22359 Add to cart |
| Speciesname: | Corynebacterium casei Brennan, Brown, Goodfellow, Ward, Beresford, Simpson, Fox and Cogan 2001VP emend. Nouioui, Carro, García-López, Meier-Kolthoff, Woyke, Kyrpides, Pukall, Klenk, Goodfellow and Göker 2019 VL |
| Other collections' numbers: | Gelsomino R-20382; strain BRB-2L26 |
| Restrictions: | Biohazard group 1 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Reblochon cheese |
| Geographic origin: | Haute Savoie France |
| Depositor: | Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
| History: | <- 2004, Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 2003, M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- J.Chamba and A.Thomas Institut Technique Français des Fromages La Roche sur Foron France <- isolated at Institut Technique Français des Fromages La Roche sur Foron France. (2001) |
| Conditions for growth: | Medium 280, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
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