| 保藏机构: | CIP |
|---|---|
| 菌种名称: | CIP4926, CIP 4926 |
| 英文名称: | Microbacterium chocolatum |
| 中文名称 | 巧克力微杆菌 |
| 存储人: | Takeuchi and Hatano |
| 来源历史: | << DSMZ << IFO << BUCSAV << NCIB << ATCC << M. H. Knutsen |
| 其他保藏中心编号: | CIP 105729; DSM 12507; NBRC 3758; JCM 12412; NCIMB 8181; VKM Ac-2078 |
| 分离来源: | 培养物污染 |
| 菌种特性 | |
| 备注： | |
| 培养条件： | 28°C |
| 生物安全等级: | 1 |
| 氧气需求: | |
| 培养基: |
TSB培养基：542
TRYPTICASE SOY YEAST EXTRACT MEDIUM
Trypticase soy broth 30.0g
Yeast extract 3.0g
Agar 15.0g
Distilled water 1000.0ml
Adjust pH to 7.0-7.2.
675
Trypticase Soy Broth (BBL 211768) or Trypticase Soy Agar
Pancreatic digest of casein 17 g
Papaic digest of soybean 3 g
Sodium chloride 5 g
Dipotassium phosphate 2.5 g
Dextrose 2.5 g
Distilled water 1 L
Warm gently until solution is complete. Sterilize by autoclaving at 121°C for 15 minutes. If needed, add 15 g agar per liter medium.
|
| 模式菌株: | 是 |
| 参考文献: |
B3362
Takeuchi, M., and K. Hatano. 1998. Proposal of six new species in the genus Microbacterium and transfer of Flavobacterium marinotypicum ZoBell and Upham to the genus Microbacterium as Microbacterium maritypicum comb. nov. Int. J. Syst. Bacteriol. 48: 973-982.
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