| Name |
Salsipaludibacter albus Almeida et al. 2022 |
|
| Strain designation | AS10 |
|
| Other collections | LMG 31937 |
|
| Access in situ (sampling data) |
Source: Dry salt of Aveiro saltern
Country of access: Portugal
Locality, State of access: Aveiro
Coordinates: 40.645028, -8.662722
Date of access: On 13-06-2016 |
|
| Isolation data |
Isolated by: Almeida, E.
Date of isolation: 08-08-2016
Locality, State of isolation: Porto |
|
| History | CECT, 2020 < E. Almeida, Univ. Porto, Portugal |
|
| Growth conditions | Culture media: 386
Nutritional requirements: Prepare culture medium M.386 without glucose and using 15 g/L (w/v) agar instead of phytagel
Growth temperature (in °C): 30
Incubation time: 7d
Atmospheric needs: aerobic
Cultivation conditions for CECT strains |
|
| Restrictions | Risk group: 1
CECT MTA |
|
| Genetic data | G+C mol%: 71.8
16S rRNA sequence: MN031302
Complete genome sequence: GCA_019798055 |
|
| Delivery | | Freeze-dried culture | | Acticult® 3R | | Active culture rate A | | Genomic DNA |
Tarifas de presentaciones |
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| La CECT sigue estándares de calidad para garantizar la viabilidad, pureza y autenticidad de las cepas que conserva. La información mostrada en esta ficha procede de diversas fuentes. Algunas de las propiedades no han sido necesariamente contrastadas por la CECT |