Staphylococcus carnosus subsp. carnosus Schleifer and Fischer 拉丁名
(ATCC 51365) 統(tǒng)一編號(hào)
Deposited As Staphylococcus carnosus Schleifer and Fischer
Strain Designations 別名 DSM 20501 [361, SK 361]
Isolation 分離源 Dry sausage
Biosafety Level 生物安全等級(jí) 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.
Product Format 提供形式 freeze-dried
Storage Conditions 保存方法
Frozen 冷凍物 : -80°C or colder
Freeze-Dried 凍干物 : 2°C to 8°C
Live Culture: See Propagation Section
Preceptrol? no
Type Strain 模式菌株 yes
Medium 培養(yǎng)基 ATCC? Medium 1887: Trypticase Soy Yeast Extract Agar/Broth Medium
Growth Conditions 生長(zhǎng)條件
Temperature 培養(yǎng)溫度 : 37°C
Atmosphere: Aerobic
Name of Depositor 寄存人 DSM
Chain of Custody 來源國(guó)家
ATCC <-- DSM <-- KH Schleifer 361
Isolation 分離源 Dry sausage
References
Schleifer KH, Fischer U. Description of a new species of the genus Staphylococcus: Staphylococcus carnosus. Int. J. Syst. Bacteriol. 32: 153-156, 1982.
Probst AJ, et al. 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, 1998. PubMed: 9734019
Cross References
Nucleotide (GenBank) : AB009934 Staphylococcus carnosus gene for 16S ribosomal RNA.
