| 保藏机构: | DSM、DSMZ |
|---|---|
| 菌种名称: | DSM18580, DSM 18580 |
| 英文名称: | Mycetocola reblochoni |
| 菌种又名: | |
| 中文名称: | 半软干酪居真菌细菌 |
| 其他收藏编号: | JCM 30549, LMG 22367 |
| 菌种代号: | BRB-1L41, R-20377 |
| 分离来源: | 雷布隆干酪表面（成熟后期） |
| 分离国家: | 未知 |
| 来源历史: | <- R. M. Kroppenstedt, DSMZ <- N. Bora and M. Goodfellow, Univ. Newcastle; R-20377 |
| 培养条件: |
DSM Medium 92 , 28°C
|
| 菌种说明: | <- R. M. Kroppenstedt, DSMZ <- N. Bora and M. Goodfellow, Univ. Newcastle; R-20377. Surface of Reblochon cheese (late stage of ripening). Type strain. Taxonomy/description (12961). Sequence accession number(s): DQ062097 (12961). (Medium 92, 28°C). |
| 生物安全等级: | 1 |
| 参考文献: | Bora, N., Vancanneyt, M., Gelsomino, R., Snauwaert, C., Swings, J., Jones, A. L., Ward, A. C., Chamba, J. F., Kroppenstedt, R. M., Schumann, P., Goodfellow, M. (2008). Mycetocola reblochoni sp. nov., isolated from the surface microbial flora of Reblochon cheese. Int J Syst Evol Microbiol 58 (Pt12): 2687-2693 . http://www.ncbi.nlm.nih.gov/pubmed/19060041 |
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