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微信小章| 产品名称： | Veillonella ratti (Rogosa) Mays et al. |
|---|---|
| 商品货号： | TS198734 |
| Strain Designations： | RV-12x NCTC 12019 |
| Isolation： | Rat mouth |
| 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. |
| Antigenic Properties： | Serogroup 3 |
| Product Format： | freeze-dried |
| Preceptrol®： | no |
| Type Strain： | yes
Ref  Mays TD, et al. Taxonomy of the genus Veillonella Prevot. Int. J. Syst. Bacteriol. 32: 28-36, 1982. , RefRogosa M. The genus Veillonella. IV. Serological groupings, and genus and species emendations. J. Bacteriol. 90: 704-709, 1965. , RefSkerman VB, et al. Approved lists of bacterial names. Int J Syst Bacteriol 30: 225-420, 1980. |
| Medium： | ATCC® Medium 1252: Reinforced Clostridial medium (Oxoid CM149) with sodium lactate (60% solution) at a concentration of 1.5% ATCC® Medium 1252: Reinforced Clostridial medium (Oxoid CM149) with sodium lactate (60% solution) at a concentration of 1.5% ATCC® Medium 188: Veillonella medium |
| Growth Conditions： | Temperature: 37.0°C Atmosphere: Anaerobic |
| Name of Depositor： | M Rogosa |
| References： | Rogosa M, Bishop FS. The genus Veillonella 3. Hydrogen sulfide production by growing cultures. J. Bacteriol. 88: 37-41, 1964. PubMed: 14198791 Mays TD, et al. Taxonomy of the genus Veillonella Prevot. Int. J. Syst. Bacteriol. 32: 28-36, 1982. Rogosa M. The genus Veillonella. IV. Serological groupings, and genus and species emendations. J. Bacteriol. 90: 704-709, 1965. Skerman VB, et al. Approved lists of bacterial names. Int J Syst Bacteriol 30: 225-420, 1980. Mays TD, et al. Taxonomy of the genus Veillonella Prevot. Int. J. Syst. Bacteriol. 32: 28-36, 1982. Rogosa M. The genus Veillonella. IV. Serological groupings, and genus and species emendations. J. Bacteriol. 90: 704-709, 1965. Skerman VB, et al. Approved lists of bacterial names. Int J Syst Bacteriol 30: 225-420, 1980. |