| 保藏机构: | DSMZ、DSM |
|---|---|
| 菌种名称: | DSM22364, DSM22364 |
| 英文名称: | Vibrio casei |
| 中文名称 | 干酪弧菌 |
| 菌种代号: | TF11-505, WS 4539 |
| 其他保藏编号： | LMG 25240 |
| 分离: | 法国抹面成熟奶酪的表面（TF11） |
| 来源国家： |
德国，释放
|
| 来源历史: | <- S. Scherer, Research Center for Nutrition and Food Sci. (ZIEL), TU Munich, GERMANY; TF11-505 <- A. Bleicher |
| 培养条件: |
DSMMedium 514 , 28°C |
| 菌种说明: | <- S. Scherer, Research Center for Nutrition and Food Sci., TU Munich, Germany; TF11-505 <- A. Bleicher. Surface of a French smear ripened cheese (TF11); Germany, Freising. Type strain. Taxonomy/description (14199). Sequence accession no. 16S rRNA gene: FJ968722, recA gene: FJ968714, pyrH gene: FJ968720, atpA gene: FJ968711, rpoA gene: FJ968717. (Medium 514, 28°C). |
| 生物安全等级: | 1 |
| 参考文献: |
Bleicher, A., Neuhaus, K., Scherer, S. (2010). Vibrio casei sp. nov., isolated from the surfaces of two French red smear soft cheeses. Int J Syst Evol Microbiol 60 (Pt8): 1745-1749 .
|
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