| 保藏机构: | NBRC |
|---|---|
| 菌种名称: | NBRC3758 , NBRC 3758 |
| 英文名称: | Microbacterium chocolatum |
| 中文名称: | 巧克力微杆菌 |
| 菌种又名: | Microbacterium chocolatum Takeuchi and Hatano 1998 |
| 存储日期: | 1958/09/23 |
| 历史来源: | IFO 3758 <- BUCSAV 207 <- NCIB 8181 <- ATCC 7319 <- M. H. Knutsen, "Chromobacterium chocolatum" |
| 其他保藏中心编号: | CIP 105729=DSM 12507=JCM 12412=KCTC 19337=NCIB 8181=NCIMB 8181=VKM Ac-2078 |
| 菌种代号: | BUCSAV 207 |
| 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.
|
| 培养温度: | 30°C |
| 是否需氧: | |
| 分离来源: | |
| 生物安全等级: | 1 |
| 菌株类型: | 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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