| 保藏机构: | DSMZ、DSM |
|---|---|
| 菌种名称: | DSM11676, DSM 11676 |
| 英文名称: | Staphylococcus carnosus |
| 中文名称 | 肉质葡萄球菌 |
| 菌种代号: | SK 11 |
| 其他保藏中心编号: | JCM 60671 |
| 分离: | 发酵鱼露（Pla chom） |
| 来源国家: | 泰国 |
| 存储时间: | before 08.08.1997 |
| 来源历史: | <- A.J. Probst <- ? <- JCM <- Tanasupawat, SK 11 |
| Genbank序列号: |
16S rRNA gene: AB233329
whole genome shotgun sequence: PPRE00000000
|
| 培养条件: |
DSM Medium 92: GYM STREPTOMYCES MEDIUM , 37°C |
| 菌种说明: |
<- A.J. Probst <- ? <- JCM <- Tanasupawat, SK 11. Fermented fish sauce (Pla-chom); Thailand (7192). Type strain. Taxonomy/description (7147, 7192). Sequence accession no. 16S rRNA gene: AB233329, whole genome shotgun sequence: PPRE00000000. (Medium 92, 37°C).
|
| 生物安全等级: | 1 |
| 参考文献: | Probst, A. J., Hertel, C., Richter, L., Wassill, L., Ludwig, W., Hammes, W. P. (1998). 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 . http://www.ncbi.nlm.nih.gov/pubmed/9734019 |
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