Last data update:
24 January 2024 16:40 CET
| Species name: | Vibrio jasicida Yoshizawa, Tsuruya, Fukui, Sawabe, Yokota, Kogure, Higgins, Carson and Thompson 2012 VP |
3 strain(s) found - displaying strain(s) 1 through 3
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| Strain Number: | LMG 25398 Add to cart |
| Other collections' numbers: | JCM 16453; Sawabe 0772 |
| Genome sequenced strain: | Yes |
| Restrictions: | Biohazard group 1 |
| Status: | Type strain |
| Biological origin: | rock robster (Jasus verreaux), haemolymph |
| Geographic origin: | New Zealand |
| Isolated by: | Carson J., Fish Health Unit Tasmanian Aquaculture and Fisheries Institute University of Tasmania |
| Depositor: | Sawabe T., Hokkaido University - Faculty of Fisheries, Dept. of Food Science and Technology - Lab. of Microbiology |
| History: | <- 2009, Sawabe T., Hokkaido University - Faculty of Fisheries, Dept. of Food Science and Technology - Lab. of Microbiology <- Carson J., Fish Health Unit Tasmanian Aquaculture and Fisheries Institute University of Tasmania (1999) |
| Conditions for growth: | Medium 12, 25°C |
| Remarks: | Culture contains two stable colony types giving identical gelelectrophoretic protein profiles (SDS-PAGE) |
| Strain Number: | LMG 25399 Add to cart |
| Other collections' numbers: | Sawabe 1000 |
| Restrictions: | Biohazard group 1 |
| Biological origin: | abalone (Haliotis sp.), foot |
| Geographic origin: | Australia |
| Isolated by: | Carson J., Fish Health Unit Tasmanian Aquaculture and Fisheries Institute University of Tasmania |
| Depositor: | Sawabe T., Hokkaido University - Faculty of Fisheries, Dept. of Food Science and Technology - Lab. of Microbiology |
| History: | <- 2009, Sawabe T., Hokkaido University - Faculty of Fisheries, Dept. of Food Science and Technology - Lab. of Microbiology <- Carson J., Fish Health Unit Tasmanian Aquaculture and Fisheries Institute University of Tasmania (2002) |
| Conditions for growth: | Medium 12, 25°C |
| Strain Number: | LMG 25400 Add to cart |
| Other collections' numbers: | Sawabe 1977 |
| Restrictions: | Biohazard group 1 |
| Biological origin: | salmon (Salmo salar), skin |
| Geographic origin: | Australia |
| Isolated by: | Carson J., Fish Health Unit Tasmanian Aquaculture and Fisheries Institute University of Tasmania |
| Depositor: | Sawabe T., Hokkaido University - Faculty of Fisheries, Dept. of Food Science and Technology - Lab. of Microbiology |
| History: | <- 2009, Sawabe T., Hokkaido University - Faculty of Fisheries, Dept. of Food Science and Technology - Lab. of Microbiology Carson J., Fish Health Unit Tasmanian Aquaculture and Fisheries Institute University of Tasmania (1994) |
| Conditions for growth: | Medium 12, 25°C |
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