Name:
Staphylococcus condimenti Probst et al. 1998
DSM No.:
11675 dsm-11675 dsm11675 dsm 11675 Staphylococcus condimenti
Other collection no.
or WDCM no.:
JCM 6911
Isolated from:
soy sauce mash
Date of sampling:
before 08.08.1997
Nagoya Protocol Restrictions:
There are NO known Nagoya Protocol restrictions for this strain.
History:
<- A.J. Probst <- ? <- JCM <- Tanasupawat (Staphylococcus carnosus) <- T. Ueno, F-2 (Tetracoccus soyae)
Summary and
additional information:
<- A.J. Probst <- ? <- JCM <- Tanasupawat (Staphylococcus carnosus) <- T. Ueno, F-2 (Tetracoccus soyae). Soy sauce mash; Japan. Taxonomy/description (7147, 7192). (Medium 92, 37°C).
Risk group:
1 (classification according to German
TRBA)
Supplied as:
| Delivery form | | Prices |
|
| Freeze Dried | | 120,- € |
| Active culture on request | | 280,- € |
| DNA | | 180,- € | |
| Price Category for this culture: 1 |
Freight and handling charges will be added.
See price list.
