Last data update:
24 January 2024 16:40 CET
Species name: | Marinospirillum insulare Satomi, Kimura, Hayashi, Okuzumi and Fujii 2004 VP |
4 strain(s) found - displaying strain(s) 1 through 4
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Strain Number: | LMG 21802 Add to cart |
Other collections' numbers: | NBRC 100033; Satomi K |
Restrictions: | Biohazard group 1 |
Status: | Type strain |
Biological origin: | kusaya gravy, Japanese traditional fermented fish brine |
Geographic origin: | Niijima Island Japan |
Isolated by: | Fujii T., Department of Food Science and Technology Tokyo University of Marine Science and Technology |
Depositor: | Satomi Masataka, National Research Institute of Fisheries Science, Fisheries Research Agency |
History: | <- 2003, Satomi Masataka, National Research Institute of Fisheries Science, Fisheries Research Agency <- Fujii T., Department of Food Science and Technology Tokyo University of Marine Science and Technology (1988) |
Conditions for growth: | Medium 12, 25°C |
Strain Number: | LMG 21803 Add to cart |
Other collections' numbers: | NBRC 100036; Satomi P2 |
Restrictions: | Biohazard group 1 |
Biological origin: | kusaya gravy, Japanese traditional fermented fish brine |
Geographic origin: | Oshima Island Japan |
Isolated by: | Fujii T., Department of Food Science and Technology Tokyo University of Marine Science and Technology |
Depositor: | Satomi Masataka, National Research Institute of Fisheries Science, Fisheries Research Agency |
History: | <- 2003, Satomi Masataka, National Research Institute of Fisheries Science, Fisheries Research Agency <- Fujii T., Department of Food Science and Technology Tokyo University of Marine Science and Technology (1976) |
Conditions for growth: | Medium 12, 25°C |
Strain Number: | LMG 21804 Add to cart |
Other collections' numbers: | NBRC 100035; Satomi O5 |
Restrictions: | Biohazard group 1 |
Biological origin: | kusaya gravy, Japanese traditional fermented fish brine |
Geographic origin: | Oshima Island Japan |
Isolated by: | Fujii T., Department of Food Science and Technology Tokyo University of Marine Science and Technology |
Depositor: | Satomi Masataka, National Research Institute of Fisheries Science, Fisheries Research Agency |
History: | <- 2003, Satomi Masataka, National Research Institute of Fisheries Science, Fisheries Research Agency <- Fujii T., Department of Food Science and Technology Tokyo University of Marine Science and Technology (1976) |
Conditions for growth: | Medium 12, 25°C |
Strain Number: | LMG 21805 Add to cart |
Other collections' numbers: | NBRC 100034; Satomi NB11 |
Restrictions: | Biohazard group 1 |
Biological origin: | kusaya gravy, Japanese traditional fermented fish brine |
Geographic origin: | Shikine Island Japan |
Isolated by: | Fujii T., Department of Food Science and Technology Tokyo University of Marine Science and Technology |
Depositor: | Satomi Masataka, National Research Institute of Fisheries Science, Fisheries Research Agency |
History: | <- 2003, Satomi Masataka, National Research Institute of Fisheries Science, Fisheries Research Agency <- Fujii T., Department of Food Science and Technology Tokyo University of Marine Science and Technology (1980) |
Conditions for growth: | Medium 12, 25°C |
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