Last data update:
24 January 2024 16:40 CET
| Species name: | Mycetocola reblochoni Bora, Vancanneyt, Gelsomino, Snauwaert, Swings, Jones, Ward, Chamba, Kroppenstedt, Schumann and Goodfellow 2008 VP |
4 strain(s) found - displaying strain(s) 1 through 4
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| Strain Number: | LMG 22367 Add to cart |
| Other collections' numbers: | DSM 18580; Gelsomino R-20377; strain BRB-1L41 |
| Restrictions: | Biohazard group 1 This strain is to be used for research purposes only, no commercial use allowed. |
| Status: | Type strain |
| Biological origin: | Reblochon cheese at late stage of ripening, surface |
| Geographic origin: | Haute Savoie France |
| Isolated by: | Thomas A., Institut Technique Français des Fromages La Roche sur Foron |
| 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 (Mycetocola sp.) <- 2003, M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- J.Chamba Institut Technique Français des Fromages La Roche sur Foron France <- Thomas A., Institut Technique Français des Fromages La Roche sur Foron (2002) |
| Conditions for growth: | Medium 185, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 23020 Add to cart |
| Other collections' numbers: | Gelsomino R-20402; strain BRB-4LJ1 |
| 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 |
| Isolated by: | Thomas A., Institut Technique Français des Fromages La Roche sur Foron |
| Depositor: | Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
| History: | <- 2005, 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 Institut Technique Français des Fromages La Roche sur Foron France <- Thomas A., Institut Technique Français des Fromages La Roche sur Foron (2002) |
| Conditions for growth: | Medium 185, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 23021 Add to cart |
| Other collections' numbers: | Gelsomino R-20381t3; strain BRB-4LB3 |
| 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 |
| Isolated by: | Thomas A., Institut Technique Français des Fromages La Roche sur Foron |
| Depositor: | Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
| History: | <- 2005, 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 Institut Technique Français des Fromages La Roche sur Foron France <- Thomas A., Institut Technique Français des Fromages La Roche sur Foron (2002) |
| Conditions for growth: | Medium 185, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 23022 Add to cart |
| Other collections' numbers: | Gelsomino R-20389t1; strain BRB-3LJ5 |
| 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 |
| Isolated by: | Thomas A., Institut Technique Français des Fromages La Roche sur Foron |
| Depositor: | Gelsomino Roberto, UGent - Fac. Wetenschappen - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
| History: | <- 2005, 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 Institut Technique Français des Fromages La Roche sur Foron France <- Thomas A., Institut Technique Français des Fromages La Roche sur Foron (2002) |
| Conditions for growth: | Medium 185, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
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