Last data update:
24 January 2024 16:40 CET
| Species name: | 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 |
11 strain(s) found - displaying strain(s) 1 through 11
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| Strain Number: | LMG 19263 Add to cart |
| Other collections' numbers: | Cogan DPC 5286; DSM 15944; DSM 24532; JCM 12075; NBRC 103073; NCIMB 30129; NRRL B-24242 |
| Genome sequenced strain: | Yes |
| Restrictions: | Biohazard group 1 |
| Status: | Type strain |
| Biological origin: | surface of smear-ripened cheese (Gubbeen) |
| Geographic origin: | Cork Ireland |
| Isolated by: | Brennan N., Dairy Products Research Centre Teagasc Fermoy |
| Depositor: | TEAGASC Moorepark, Ireland Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) |
| History: | <- 2000, TEAGASC Moorepark, Ireland Cogan T., TEAGASC Food Research Centre, National Dairy Products Research Centre (DPRC) (Microbacterium casei) <- Brennan N., Dairy Products Research Centre Teagasc Fermoy (1998) |
| Conditions for growth: | Medium 280, 28°C |
| Strain Number: | LMG 22299 Add to cart |
| Other collections' numbers: | Gelsomino R-19096; strain BTS-1M21 |
| Restrictions: | Biohazard group 1 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 280, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22300 Add to cart |
| Other collections' numbers: | Gelsomino R-19118; strain B-Z312 |
| Restrictions: | Biohazard group 1 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 280, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22353 Add to cart |
| 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 |
| 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 22373 Add to cart |
| Other collections' numbers: | Gelsomino R-21277; strain BG4:M3 |
| Restrictions: | Biohazard group 1 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Gubbeen cheese |
| Geographic origin: | Scull Co. Cork Ireland |
| Isolated by: | Brennan N., Dairy Products Research Centre Teagasc Fermoy |
| 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. <- T.Cogan Dairy Products Research Centre Teagasc Fermoy Ireland <- Brennan N., Dairy Products Research Centre Teagasc Fermoy (2000-2002) |
| Conditions for growth: | Medium 280, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22374 Add to cart |
| Other collections' numbers: | Gelsomino R-17884; strain BG2:16529 |
| Restrictions: | Biohazard group 1 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Gubbeen cheese |
| Geographic origin: | Scull Co. Cork Ireland |
| Isolated by: | Brennan N., Dairy Products Research Centre Teagasc Fermoy |
| 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 <- 2002, M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- T.Cogan Dairy Products Research Centre Teagasc Fermoy Ireland <- Brennan N., Dairy Products Research Centre Teagasc Fermoy (2000-2002) |
| Conditions for growth: | Medium 280, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22428 Add to cart |
| Other collections' numbers: | Gelsomino R-19159; strain BIV-2L2; UCMA 4122 |
| Restrictions: | Biohazard group 1 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Livarot cheese |
| Geographic origin: | 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 <- M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- M.Gueguen Université de Caen Basse-Normandie France |
| Conditions for growth: | Medium 280, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22429 Add to cart |
| Other collections' numbers: | Gelsomino R-19356; strain BIV-2M39; UCMA 3859 |
| Restrictions: | Biohazard group 1 This strain is to be used for research purposes only, no commercial use allowed. |
| Biological origin: | Livarot cheese |
| Geographic origin: | 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 <- M.Goodfellow University of Newcastle Newcastle upon Tyne U.K. <- M.Gueguen Université de Caen Basse-Normandie France |
| Conditions for growth: | Medium 280, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22503 Add to cart |
| Other collections' numbers: | Gelsomino R-18917; strain BTS-3L20 |
| Restrictions: | Biohazard group 1 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 280, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22964 Add to cart |
| Other collections' numbers: | Mounier 264; Vancanneyt R-23182 |
| Restrictions: | Biohazard group 1 |
| Biological origin: | Gubbeen cheese, surface |
| Geographic origin: | Skull Co. Cork Ireland |
| Isolated by: | Mounier J., Dairy Products Research Centre Teagasc Fermoy |
| Depositor: | Vancanneyt Marc, BCCM/LMG - UGent - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie |
| History: | <- 2005, Vancanneyt Marc, BCCM/LMG - UGent - Vakgroep Biochemie en Microbiologie, Labo voor Microbiologie <- 2004, Mounier J., Dairy Products Research Centre Teagasc Fermoy (2002) |
| Conditions for growth: | Medium 280, 28°C |
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