| 保藏机构: | DSMZ、DSM |
|---|---|
| 菌种名称: | DSM11674, DSM 11674 |
| 英文名称: | Staphylococcus condimenti |
| 中文名称 | 调味品葡萄球菌 |
| 菌种代号: | F-2 |
| 其他保藏中心编号: | JCM 6074 |
| 分离: | 酱油泥 |
| 来源国家: | 日本 |
| 存储时间: | before 1962 |
| 来源历史: | <- A.J. Probst <- ? <- JCM <- Tanasupawat (Staphylococcus carnosus) <- T. Ueno, F-8 (Tetracoccus soyae) |
| Genbank序列号: |
16S rRNA gene: Y15750
complete genome: CP015114
|
| 培养条件: |
DSM Medium 693: GYM STREPTOMYCES MEDIUM , 37°C |
| 菌种说明: |
<- A.J. Probst <- ? <- JCM <- Tanasupawat (Staphylococcus carnosus) <- T. Ueno, F-8 (Tetracoccus soyae). Soy sauce mash. Type strain. Taxonomy/description (7147, 7192). Sequence accession no. 16S rRNA gene: Y15750, complete genome: CP015114. (Medium 92, 37°C or Medium 693, 37°C).
|
| 生物安全等级: | 1 |
| 参考文献: | Probst, A. J., Hertel, C., Richter, L., Wassill, L., Ludwig, W., Hammes, W. P. (1998). Staphylococcus condimenti sp. nov., from soy sauce mash, and Staphylococcus carnosus (Schleifer and Fischer 1982) subsp. utilis subsp. nov. Int.J.Syst.Bacteriol. 48 : 651-658 . http://www.ncbi.nlm.nih.gov/pubmed/9734019 |
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