Staphylococcus carnosus subsp. carnosus Schleifer and Fischer
商品貨號(hào)
B222969
Deposited As
Staphylococcus carnosus Schleifer and Fischer
Strain Designations
DSM 20501 [361, SK 361]
Isolation
Dry sausage
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
Storage Conditions
Frozen: -80°C or colder Freeze-Dried: 2°C to 8°C Live Culture: See Propagation Section
Preceptrol®
no
Type Strain
yes
Medium
ATCC® Medium 1887: Trypticase Soy Yeast Extract Agar/Broth Medium
Growth Conditions
Temperature: 37°C
Atmosphere: Aerobic
Name of Depositor
DSM
Chain of Custody
ATCC <-- DSM <-- KH Schleifer 361
References
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
