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平臺(tái)編號(hào)：bio-125742
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國(guó)際編號(hào)：JCM 1317
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拉丁屬名： Corynebacterium flavescens
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規(guī)格：凍干粉/培養(yǎng)物
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用途：JCM原裝進(jìn)口
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服務(wù)費(fèi)用：
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注意事項(xiàng)：僅用于科學(xué)研究或者工業(yè)應(yīng)用等非醫(yī)療目的不可用于人類或動(dòng)物的臨床診斷或治療，非藥用，非食用（產(chǎn)品信息以出庫(kù)為準(zhǔn)）
Corynebacterium flavescens
Corynebacterium flavescens Barksdale et al. 1979
Taxonomy in NCBI database: Bacteria; Actinobacteria; Actinomycetia; Corynebacteriales; Corynebacteriaceae.
1317T <-- K. Suzuki CNF 011 <-- AJ 1415 <-- ATCC 10340 <-- R. N. Doetsch OJ 8 <-- S. Orla-Jensen.
Accessioned in 1982.
=ATCC 10340 =BCRC 12131 =CCUG 28791 =CECT 536 =CGMCC 1.1885 =CIP 69.5 =DSM 20296 =IAM 12638 =IAM 1642 =IFO 14136 =IMET 11080 =IMSNU 21211 =KCCM 41095 =KCTC 3414 =LMG 4046 =NBRC 14136 =NCCB 42012 =NCFB 1320 =NCIMB 8707 =VKM Ac-1956.
"Microbacterium flavum".
Type strain [493].
Medium: 22; Temperature: 30°C; Rehydration fluid: 656.
Source: Cheese [496].
Biochemistry/Physiology: [255,485,493].
Cell wall: meso-A2pm direct [251,499]; N-acetyl Mur [276].
Fatty acid: [426,493,643].
Quinone: MK-8(H2), MK-9(H2) [263,376].
Polar lipid: [264].
G+C (mol%): 58.3 (Tm) [125], 58.6 (Tm) [493], 56.8 (Tm) [3569,5453], 59.9 (genome sequence) [12227].
DNA-DNA relatedness: [259,493].
Phylogeny: 16S rRNA gene (X82060, X84441) [3956,3961].
Other taxonomic data: Mycolic acid [250,392,425]; Ribosomal protein [3945,3947].
Taxonomy: [256,493].
Genome sequence: BJNB00000000, CP009246, VXKK00000000.
More information: Snapping type cell division [252].
NCBI Taxonomy ID: 28028.
JCM1317
Taxonomy in NCBI database: Bacteria; Actinobacteria; Actinomycetia; Corynebacteriales; Corynebacteriaceae.
1317T <-- K. Suzuki CNF 011 <-- AJ 1415 <-- ATCC 10340 <-- R. N. Doetsch OJ 8 <-- S. Orla-Jensen.
Accessioned in 1982.
=ATCC 10340 =BCRC 12131 =CCUG 28791 =CECT 536 =CGMCC 1.1885 =CIP 69.5 =DSM 20296 =IAM 12638 =IAM 1642 =IFO 14136 =IMET 11080 =IMSNU 21211 =KCCM 41095 =KCTC 3414 =LMG 4046 =NBRC 14136 =NCCB 42012 =NCFB 1320 =NCIMB 8707 =VKM Ac-1956.
"Microbacterium flavum".
Type strain [493].
Medium: 22; Temperature: 30°C; Rehydration fluid: 656.
Source: Cheese [496].
Biochemistry/Physiology: [255,485,493].
Cell wall: meso-A2pm direct [251,499]; N-acetyl Mur [276].
Fatty acid: [426,493,643].
Quinone: MK-8(H2), MK-9(H2) [263,376].
Polar lipid: [264].
G+C (mol%): 58.3 (Tm) [125], 58.6 (Tm) [493], 56.8 (Tm) [3569,5453], 59.9 (genome sequence) [12227].
DNA-DNA relatedness: [259,493].
Phylogeny: 16S rRNA gene (X82060, X84441) [3956,3961].
Other taxonomic data: Mycolic acid [250,392,425]; Ribosomal protein [3945,3947].
Taxonomy: [256,493].
Genome sequence: BJNB00000000, CP009246, VXKK00000000.
More information: Snapping type cell division [252].
NCBI Taxonomy ID: 28028.
JCM1317
