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微信小章| 产品名称： | Staphylococcus carnosus subsp. carnosus Schleifer and Fischer |
|---|---|
| 商品货号： | TS153951 |
| 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 |
| 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 |
| Cross References： | Nucleotide (GenBank) : AB009934 Staphylococcus carnosus gene for 16S ribosomal RNA. |