Staphylococcus carnosus subsp. carnosus Schleifer and Fischer 拉丁名
(ATCC® 51365™) 统一编号
Deposited As Staphylococcus carnosus Schleifer and Fischer
Strain Designations 菌种别名 DSM 20501 [361, SK 361] Isolation Dry sausage
Biosafety Level 生物安全等级 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 保藏条件
Frozen 冷冻物: -80℃ or colder
Freeze-Dried 冻干物: 2℃ to 8℃
Live Culture 活物: See Propagation Section
Medium 培养基 ATCC® Medium 1887: Trypticase Soy Yeast Extract Agar/Broth Medium
Growth Conditions 生长条件
Temperature 培养温度: 37℃
Atmosphere 需氧情况: Aerobic
Name of Depositor 寄存人 DSM
Chain of Custody来源国家 ATCC <-- DSM <-- KH Schleifer 361
Isolation 分离基物 Dry sausage
References 参考文献 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
Cross References Nucleotide (GenBank) : AB009934 Staphylococcus carnosus gene for 16S ribosomal RNA.
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