Name:
Virgibacillus alimentarius Kim et al. 2011
DSM No.:
26676, Type strain dsm-26676 dsm26676 dsm 26676 Virgibacillus alimentarius
Other collection no.
or WDCM no.:
JCM 16994,KACC 14624
Isolated from:
Jeotgal, traditional salt-fermented seafood made of gizzard shad
Country:
Korea (south), Republic of
Date of sampling:
before 30.11.2012
Nagoya Protocol Restrictions:
There are NO known Nagoya Protocol restrictions for this strain.
History:
<- JCM <- J.-W. Bae; J18
Genbank accession numbers:
Summary and
additional information:
<- JCM <- J.-W. Bae; J18. Jeotgal, traditional salt-fermented seafood made of gizzard shad; Korea. Type strain. Taxonomy/description (16543). Sequence accession no. 16S rRNA gene: GU202420. (Medium 514d, 28°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.
