Name:
Halomonas halodenitrificans (Robinson and Gibbons 1952) Dobson and Franzmann 1996
Synonym(s):
Paracoccus halodenitrificans (Robinson and Gibbons 1952) Davis 1969
DSM No.:
735, Type strain
Other collection no.
or WDCM no.:
ATCC 13511, CCM 286, NCMB 700
Isolated from:
wiltshire bacon curing brine
Country:
Canada
Date of sampling:
before 26.07.1976
Nagoya Protocol Restrictions:
There are NO known Nagoya Protocol restrictions for this strain.
History:
<- CCM <- N.E. Gibbons (Micrococcus halodenitrificans)
Genbank accession numbers:
16S rRNA gene: L04942
Cultivation conditions:
Medium 114 , 28°C
Medium/media recipe(s) required for preparing 114:
- Medium 1
or
Medium 514b add 4% NaCl, 28°C
Medium/media recipe(s) required for preparing 514b:
- Medium 514
Complete DSMZ Media List
Summary and
additional information:
<- CCM <- N.E. Gibbons (Micrococcus halodenitrificans). Wiltshire bacon curing brine. Type strain. Taxonomy/description (163, 742, 978, 1300). (Medium 114, 28°C).
For detailed information:
BacDive - The Bacterial Diversity Metadatabase
Literature:
163, 742, 978, 1300
Risk group:
1 (classification according to German TRBA)
Supplied as:
Delivery form Prices
Price Category for this culture: 1
Freight and handling charges will be added. See price list.
Other cultures:
All DSMZ cultures of the species
Print data sheet
DSM735
Halomonas halodenitrificans (Robinson and Gibbons 1952) Dobson and Franzmann 1996
Synonym(s):
Paracoccus halodenitrificans (Robinson and Gibbons 1952) Davis 1969
DSM No.:
735, Type strain
Other collection no.
or WDCM no.:
ATCC 13511, CCM 286, NCMB 700
Isolated from:
wiltshire bacon curing brine
Country:
Canada
Date of sampling:
before 26.07.1976
Nagoya Protocol Restrictions:
There are NO known Nagoya Protocol restrictions for this strain.
History:
<- CCM <- N.E. Gibbons (Micrococcus halodenitrificans)
Genbank accession numbers:
16S rRNA gene: L04942
Cultivation conditions:
Medium 114 , 28°C
Medium/media recipe(s) required for preparing 114:
- Medium 1
or
Medium 514b add 4% NaCl, 28°C
Medium/media recipe(s) required for preparing 514b:
- Medium 514
Complete DSMZ Media List
Summary and
additional information:
<- CCM <- N.E. Gibbons (Micrococcus halodenitrificans). Wiltshire bacon curing brine. Type strain. Taxonomy/description (163, 742, 978, 1300). (Medium 114, 28°C).
For detailed information:
BacDive - The Bacterial Diversity Metadatabase
Literature:
163, 742, 978, 1300
Risk group:
1 (classification according to German TRBA)
Supplied as:
Delivery form Prices
Price Category for this culture: 1
Freight and handling charges will be added. See price list.
Other cultures:
All DSMZ cultures of the species
Print data sheet
DSM735
