Last data update:
24 January 2024 16:40 CET
| Species name: | Corynebacterium flavescens Barksdale, Laneelle, Pollice, Asselineau, Welby and Norgard 1979AL emend. Nouioui, Carro, García-López, Meier-Kolthoff, Woyke, Kyrpides, Pukall, Klenk, Goodfellow and Göker 2019 VL |
4 strain(s) found - displaying strain(s) 1 through 4
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| Strain Number: | LMG 4046 Add to cart |
| Other collections' numbers: | AJ 1415; ATCC 10340; CECT 536; CIP 69.5; Doetsch OJ8; DSM 20296; IAM 1642; IFO 14136; IMET 11080; JCM 1317; NCDO 1320; NCIB 8707; Orla-Jensen 8; Suzuki CNF 011 |
| Genome sequenced strain: | Yes |
| Restrictions: | Biohazard group 1 |
| Status: | Type strain |
| Biological origin: | Cheese |
| Depositor: | National Collection of Industrial, Food and Marine Bacteria, Ltd. (NCIMB) |
| History: | <- 1972, National Collection of Industrial, Food and Marine Bacteria, Ltd. (NCIMB) (Microbacterium flavum) <- R.Doetsch <- S.Orla-Jensen |
| Conditions for growth: | Medium 1, 28°C |
| Strain Number: | LMG 22313 Add to cart |
| Other collections' numbers: | Gelsomino R-18922; strain B-F721 |
| 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 1, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22314 Add to cart |
| Other collections' numbers: | Gelsomino R-18921t2; strain B-M715 |
| 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 1, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
| Strain Number: | LMG 22365 Add to cart |
| Other collections' numbers: | Gelsomino R-20410; strain BRB-2L17 |
| 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 1, 28°C |
| Remarks: | To be used for research purposes only, no commercial use allowed |
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