Name: Staphylococcus condimenti Probst et al. 1998
DSM No.: 11675 dsm-11675 dsm11675 dsm 11675 Staphylococcus condimenti
Strain designation: F-8
Other collection no.
or WDCM no.: JCM 6911
Isolated from: soy sauce mash
Country: Japan
Date of sampling: before 08.08.1997
Nagoya Protocol Restrictions: There are NO known Nagoya Protocol restrictions for this strain.
History: <- A.J. Probst <- ? <- JCM <- Tanasupawat (Staphylococcus carnosus) <- T. Ueno, F-2 (Tetracoccus soyae)
Cultivation conditions: Medium 92 , 37°C
Complete DSMZ Media List
Summary and
additional information: <- A.J. Probst <- ? <- JCM <- Tanasupawat (Staphylococcus carnosus) <- T. Ueno, F-2 (Tetracoccus soyae). Soy sauce mash; Japan. Taxonomy/description (7147, 7192). (Medium 92, 37°C).
Literature: 7147, 7192
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
DSM No.: 11675 dsm-11675 dsm11675 dsm 11675 Staphylococcus condimenti
Strain designation: F-8
Other collection no.
or WDCM no.: JCM 6911
Isolated from: soy sauce mash
Country: Japan
Date of sampling: before 08.08.1997
Nagoya Protocol Restrictions: There are NO known Nagoya Protocol restrictions for this strain.
History: <- A.J. Probst <- ? <- JCM <- Tanasupawat (Staphylococcus carnosus) <- T. Ueno, F-2 (Tetracoccus soyae)
Cultivation conditions: Medium 92 , 37°C
Complete DSMZ Media List
Summary and
additional information: <- A.J. Probst <- ? <- JCM <- Tanasupawat (Staphylococcus carnosus) <- T. Ueno, F-2 (Tetracoccus soyae). Soy sauce mash; Japan. Taxonomy/description (7147, 7192). (Medium 92, 37°C).
Literature: 7147, 7192
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
