Staphylococcus condimenti
DSM 11674
Name:
Staphylococcus condimenti Probst et al. 1998
DSM No.:
11674, Type strain dsm-11674 dsm11674 dsm 11674 Staphylococcus condimenti
Strain designation:
F-2
Other collection no.
or WDCM no.:
or WDCM no.:
JCM 6074
Isolated from:
soy sauce mash
Country:
Japan
Date of sampling:
before 1962
Nagoya Protocol Restrictions:
There are NO known Nagoya Protocol restrictions for this strain.
History:
<- A.J. Probst <- ? <- JCM <- Tanasupawat (Staphylococcus carnosus) <- T. Ueno, F-8 (Tetracoccus soyae)
Cultivation conditions:
Summary and
additional information:
additional information:
<- 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).
Risk group:
1 (classification according to German TRBA)
Supplied as:
Delivery form | Prices | ||
Freeze Dried | 100,- € | ||
Active culture on request | 240,- € | ||
DNA | 150,- € | ||
Price Category for this culture: 1 |
Freight and handling charges will be added. See price list.
Other cultures: