Last data update:
24 January 2024 16:40 CET
Species name: | Brevibacterium aurantiacum Gavrish, Krausova, Potekhina, Karasev, Plotnikova, Altyntseva, Korosteleva and Evtushenko 2005 VL |
16 strain(s) found - displaying strain(s) 1 through 16
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Strain Number: | LMG 22292 Add to cart |
Other collections' numbers: | Gelsomino R-19140; strain B-F2114 |
Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
Biological origin: | Tilsit cheese |
Geographic origin: | Austria |
Isolated by: | Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
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 <- M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
Conditions for growth: | Medium 185, 28°C |
Remarks: | To be used for research purposes only, no commercial use allowed |
Strain Number: | LMG 22293 Add to cart |
Other collections' numbers: | Gelsomino R-21344; strain B-Z511 |
Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
Biological origin: | Tilsit cheese |
Geographic origin: | Austria |
Isolated by: | Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
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 <- M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
Conditions for growth: | Medium 185, 28°C |
Remarks: | To be used for research purposes only, no commercial use allowed |
Strain Number: | LMG 22294 Add to cart |
Other collections' numbers: | Gelsomino R-19130; strain B-P2123 |
Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
Biological origin: | Tilsit cheese |
Geographic origin: | Austria |
Isolated by: | Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
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 <- M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
Conditions for growth: | Medium 185, 28°C |
Remarks: | To be used for research purposes only, no commercial use allowed |
Strain Number: | LMG 22295 Add to cart |
Other collections' numbers: | Gelsomino R-16652; strain B-G2114 |
Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
Biological origin: | Tilsit cheese |
Geographic origin: | Austria |
Isolated by: | Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
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 <- M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
Conditions for growth: | Medium 185, 28°C |
Remarks: | To be used for research purposes only, no commercial use allowed |
Strain Number: | LMG 22296 Add to cart |
Other collections' numbers: | Gelsomino R-19139; strain B-Y512 |
Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
Biological origin: | Tilsit cheese |
Geographic origin: | Austria |
Isolated by: | Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
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 <- M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
Conditions for growth: | Medium 185, 28°C |
Remarks: | To be used for research purposes only, no commercial use allowed |
Strain Number: | LMG 22318 Add to cart |
Other collections' numbers: | Gelsomino R-18570; strain BTS-1E5 |
Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
Biological origin: | Tilsit cheese |
Geographic origin: | Austria |
Isolated by: | Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
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 <- M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
Conditions for growth: | Medium 185, 28°C |
Remarks: | To be used for research purposes only, no commercial use allowed |
Strain Number: | LMG 22320 Add to cart |
Other collections' numbers: | Gelsomino R-19132; strain B-R131 |
Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
Biological origin: | Tilsit cheese |
Geographic origin: | Austria |
Isolated by: | Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
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 <- M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
Conditions for growth: | Medium 185, 28°C |
Remarks: | To be used for research purposes only, no commercial use allowed |
Strain Number: | LMG 22334 Add to cart |
Other collections' numbers: | Gelsomino R-20621; strain BLM-3E37 |
Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
Biological origin: | Limburger cheese |
Geographic origin: | Germany |
Isolated by: | Goerges S., Abt. Mikrobiologie ZIEL TU München Freising |
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. <- S.Scherer Abt. Mikrobiologie ZIEL TU München Freising Germany <- Goerges S., Abt. Mikrobiologie ZIEL TU München Freising (2002) |
Conditions for growth: | Medium 185, 28°C |
Remarks: | To be used for research purposes only, no commercial use allowed |
Strain Number: | LMG 22335 Add to cart |
Other collections' numbers: | Gelsomino R-20170; strain BLM-1L28 |
Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
Biological origin: | Limburger cheese |
Geographic origin: | Germany |
Isolated by: | Goerges S., Abt. Mikrobiologie ZIEL TU München Freising |
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. <- S.Scherer Abt. Mikrobiologie ZIEL TU München Freising Germany <- Goerges S., Abt. Mikrobiologie ZIEL TU München Freising (2002) |
Conditions for growth: | Medium 185, 28°C |
Remarks: | To be used for research purposes only, no commercial use allowed |
Strain Number: | LMG 22344 Add to cart |
Other collections' numbers: | Gelsomino R-20387; strain BRB-3M3 |
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 185, 28°C |
Remarks: | To be used for research purposes only, no commercial use allowed |
Strain Number: | LMG 22345 Add to cart |
Other collections' numbers: | Gelsomino R-20414; strain BRB-4LM2 |
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 185, 28°C |
Remarks: | To be used for research purposes only, no commercial use allowed |
Strain Number: | LMG 22346 Add to cart |
Other collections' numbers: | Gelsomino R-20400; strain BRB-1L4 |
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 185, 28°C |
Remarks: | To be used for research purposes only, no commercial use allowed |
Strain Number: | LMG 22347 Add to cart |
Other collections' numbers: | Gelsomino R-20386; strain BRB-3M7 |
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 185, 28°C |
Remarks: | To be used for research purposes only, no commercial use allowed |
Strain Number: | LMG 22499 Add to cart |
Other collections' numbers: | Gelsomino R-18758; strain BTS-3E20 |
Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
Biological origin: | Tilsit cheese |
Geographic origin: | Austria |
Isolated by: | Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
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 <- M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
Conditions for growth: | Medium 185, 28°C |
Remarks: | To be used for research purposes only, no commercial use allowed |
Strain Number: | LMG 22501 Add to cart |
Other collections' numbers: | Gelsomino R-21345; strain BTS-3L2 |
Restrictions: | Not yet assigned This strain is to be used for research purposes only, no commercial use allowed. |
Biological origin: | Tilsit cheese |
Geographic origin: | Austria |
Isolated by: | Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
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 <- M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- Sebastiani H., Bundesanstalt für Alpenländische Milchwirtschaft Rotholz |
Conditions for growth: | Medium 185, 28°C |
Remarks: | To be used for research purposes only, no commercial use allowed |
Strain Number: | LMG 22546 Add to cart |
Other collections' numbers: | ATCC 9175; Breed KC; CIP 63.12 ; DSM 20426; IAM 1902; IFO 12171; IMET 10996; JCM 2590; NCDO 739; NCIB 8546; VKM Ac-2111 |
Restrictions: | Biohazard group 1 |
Status: | Type strain |
Biological origin: | Camembert cheese |
Depositor: | Evtushenko Lyudmila, VKM, Institute of Biochemistry and Physiology of Microorganisms, Russian Academy of Sciences |
History: | <- 2004, Evtushenko Lyudmila, VKM, Institute of Biochemistry and Physiology of Microorganisms, Russian Academy of Sciences <- 2000, IFO (Brevibacterium linens) <- 1965, ATCC <- R.Breed <- M.Yale. (1965) |
Conditions for growth: | Medium 185, 28°C |
Properties: | Production of flavin-adenine dinucleotide |
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