Name: Serratia quinivorans corrig. (Grimont et al. 1983) Ashelford et al. 2002
Synonym(s): Serratia proteamaculans subsp. quinovora Grimont et al. 1983
Serratia quinivora (Grimont et al. 1983) Ashelford et al. 2002
DSM No.: 4597, Type strain dsm-4597 dsm4597 dsm 4597 Serratia quinivorans
Strain designation: 4364
Other collection no.
or WDCM no.: ATCC 33765,CIP 81.95
Isolated from: champignon
Country: country of origin unknown
Date of sampling: before 13.05.1988
Nagoya Protocol Restrictions: There are NO known Nagoya Protocol restrictions for this strain.
History: <- P.A.D. Grimont; 4364
Cultivation conditions: Medium 1a , 30°C
Medium/media recipe(s) required for preparing 1a:
- Medium 1
Complete DSMZ Media List
Summary and
additional information: <- P.A.D. Grimont; 4364. Champignon. Type strain. Taxonomy/description (2494, 3123, 8689). (Medium 1a, 30°C).
Literature: 2494, 3123, 8689
Risk group: 1 (classification according to German TRBA)
Supplied as: Delivery form Prices
Freeze Dried Active culture on request DNA Price Category for this culture: 1
Synonym(s): Serratia proteamaculans subsp. quinovora Grimont et al. 1983
Serratia quinivora (Grimont et al. 1983) Ashelford et al. 2002
DSM No.: 4597, Type strain dsm-4597 dsm4597 dsm 4597 Serratia quinivorans
Strain designation: 4364
Other collection no.
or WDCM no.: ATCC 33765,CIP 81.95
Isolated from: champignon
Country: country of origin unknown
Date of sampling: before 13.05.1988
Nagoya Protocol Restrictions: There are NO known Nagoya Protocol restrictions for this strain.
History: <- P.A.D. Grimont; 4364
Cultivation conditions: Medium 1a , 30°C
Medium/media recipe(s) required for preparing 1a:
- Medium 1
Complete DSMZ Media List
Summary and
additional information: <- P.A.D. Grimont; 4364. Champignon. Type strain. Taxonomy/description (2494, 3123, 8689). (Medium 1a, 30°C).
Literature: 2494, 3123, 8689
Risk group: 1 (classification according to German TRBA)
Supplied as: Delivery form Prices
Freeze Dried Active culture on request DNA Price Category for this culture: 1
