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平臺(tái)編號(hào)：bio-086871
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國(guó)際編號(hào)：ATCC 10340
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拉丁屬名： Corynebacterium flavescens
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規(guī)格：freeze-dried
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用途：ATCC原裝進(jìn)口
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服務(wù)費(fèi)用：
加載中…… - 訂購(gòu)
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注意事項(xiàng)：僅用于科學(xué)研究或者工業(yè)應(yīng)用等非醫(yī)療目的不可用于人類或動(dòng)物的臨床診斷或治療，非藥用，非食用（產(chǎn)品信息以出庫(kù)為準(zhǔn)）
微黃棒桿菌
Corynebacterium flavescens Barksdale et al. 拉丁名
ATCC? 10340 統(tǒng)一編號(hào)
Deposited As Microbacterium flavum Orla-Jensen
Strain Designations 別名 OJ8 [NCDO 1320, NCIB 8707]
Isolation 分離基物 Dairy products, cheese
Biosafety Level 生物安全等級(jí) 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 提供形式 freeze-dried
Storage Conditions 保藏條件
Frozen: -80°C or colder
Freeze-Dried: 2°C to 8°C
Live Culture: See Propagation Section
Type Strain 模式菌種 yes
Preceptrol? no
Medium 培養(yǎng)基 ATCC? Medium 3: Nutrient agar or nutrient broth
Growth Conditions 生長(zhǎng)條件
Temperature 培養(yǎng)溫度: 26°C
Atmosphere需氧情況: Aerobic
Name of Depositor 寄存者 RN Doetsch
Chain of Custody 來(lái)源國(guó)家 ATCC <-- RN Doetsch <-- Orla-Jensen
Isolation 分離基物 Dairy products, cheese
References 參考文獻(xiàn) Barksdale L, et al. Biological and chemical basis for the reclassification of Microbacterium flavum Orla-Jensen as Corynebacterium flavescens nom. nov.. Int. J. Syst. Bacteriol. 29: 222-233, 1979.
Robinson K. Some observations on the taxonomy of the genus Microbacterium. I. Cultural and physiological reactions and heat resistance. J. Appl. Bacteriol. 29: 607-615, 1966. PubMed: 5980923
Davidson CM, et al. Some morphological and physiological properties of Microbacterium thermosphactum. J. Appl. Bacteriol. 31: 551-559, 1968. PubMed: 5702042
Davidson CM, Hartree EF. Cytochrome as a guide to classifying bacteria: taxonomy of Microbacterium thermosphactum. Nature 220: 502-504, 1968. PubMed: 4301060
Skerman VB, et al. Approved lists of bacterial names. Int J Syst Bacteriol 30: 225-420, 1980.
ATCC? 10340 統(tǒng)一編號(hào)
Deposited As Microbacterium flavum Orla-Jensen
Strain Designations 別名 OJ8 [NCDO 1320, NCIB 8707]
Isolation 分離基物 Dairy products, cheese
Biosafety Level 生物安全等級(jí) 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 提供形式 freeze-dried
Storage Conditions 保藏條件
Frozen: -80°C or colder
Freeze-Dried: 2°C to 8°C
Live Culture: See Propagation Section
Type Strain 模式菌種 yes
Preceptrol? no
Medium 培養(yǎng)基 ATCC? Medium 3: Nutrient agar or nutrient broth
Growth Conditions 生長(zhǎng)條件
Temperature 培養(yǎng)溫度: 26°C
Atmosphere需氧情況: Aerobic
Name of Depositor 寄存者 RN Doetsch
Chain of Custody 來(lái)源國(guó)家 ATCC <-- RN Doetsch <-- Orla-Jensen
Isolation 分離基物 Dairy products, cheese
References 參考文獻(xiàn) Barksdale L, et al. Biological and chemical basis for the reclassification of Microbacterium flavum Orla-Jensen as Corynebacterium flavescens nom. nov.. Int. J. Syst. Bacteriol. 29: 222-233, 1979.
Robinson K. Some observations on the taxonomy of the genus Microbacterium. I. Cultural and physiological reactions and heat resistance. J. Appl. Bacteriol. 29: 607-615, 1966. PubMed: 5980923
Davidson CM, et al. Some morphological and physiological properties of Microbacterium thermosphactum. J. Appl. Bacteriol. 31: 551-559, 1968. PubMed: 5702042
Davidson CM, Hartree EF. Cytochrome as a guide to classifying bacteria: taxonomy of Microbacterium thermosphactum. Nature 220: 502-504, 1968. PubMed: 4301060
Skerman VB, et al. Approved lists of bacterial names. Int J Syst Bacteriol 30: 225-420, 1980.
