| 出品公司: | ATCC |
|---|---|
| 菌种名称: | ATCC 51365, ATCC51365 |
| 菌种又名: | DSM 20501 [361, SK 361] |
| 菌株类型: | Staphylococcus carnosus subsp. carnosus，肉葡萄球菌 |
| 存储人: | DSM |
| 分离来源: | 干香肠 |
| 产品目录号: | 51365 |
| 其他保藏库编号: | DSM 20501=ATCC 51365 |
| 培养基: | ATCC Medium 1887: Trypticase Soy Yeast Extract Agar/Broth Medium 酵母大豆胰蛋白胨琼脂/肉汤培养基 |
| 生长条件: | 37 ℃, 有氧 |
| 生物安全等级: | 1 |
| 模式菌株: | 是 |
| 应用: | 药物敏感性测试，药物研究 |
| 菌株特点: |
ATCC 51365是Staphylococcus carnosus subsp. carnosus，肉葡萄球菌。 Nucleotide (GenBank) : AB009934 Staphylococcus carnosus gene for 16S ribosomal RNA. |
| 参考文献: |
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
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