Carnobacterium maltaromaticum (Miller et al.) Mora et al.
商品貨號
B207899
Deposited As
Lactobacillus carnis Shaw and Harding
Strain Designations
N3
Application
Characterization
Isolation
Vacuum-packed beef
Biosafety Level
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
freeze-dried
Preceptrol®
no
Type Strain
no
Medium
ATCC® Medium 44: Brain Heart Infusion Agar/Broth
Growth Conditions
Temperature: 26.0°C
Atmosphere: Aerobic
Name of Depositor
BG Shaw
Special Collection
NSF - Bacteriology
Chain of Custody
ATCC <<--BG Shaw<<--A.F. Egan
References
Shaw BG, Harding CD. Atypical Lactobacilli from vacuum-packaged meats: Comparison by DNA hybridization, cell composition and biochemical tests with a description of Lactobacillus carnis sp.nov.. Syst. Appl. Microbiol. 6: 291-297, 1985.
Mora D, et al. Reclassification of Lactobacillus maltaromicus (Miller et al. 1974) DSM 20342(T) and DSM 20344 and Carnobacterium piscicola (Collins et al. 1987) DSM 20730(T) and DSM 20722 as Carnobacterium maltaromaticum comb. nov.. Int. J. Syst. Evol. Microbiol. 53: 675-678, 2003. PubMed: 12807185
