| Name |
Salinibacter sp Antón et al. 2002 |
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| Status | Proposed type strain of "Salinibacter grassmerensis" Viver et al. 2023; doi 10.1016/j.syapm.2023.126416 |
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| Strain designation | NZ140 |
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| Other collections | ICMP 24464 |
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| Access in situ (sampling data) |
Source: Brines from saline lake, Lake Grassmere
Country of access: New Zealand
Coordinates: -41.742360, 174.145853
Date of access: On 24-01-2020
Sampled by: Stott, M. |
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| Isolation data |
Isolated by: Stott, M.
Date of isolation: 20-04-2020 |
|
| History | CECT, 2022 < R. Rosselló-Mora, Instituto Mediterráneo de Estudios Avanzados (IMEDEA), CSIC-UIB, Spain < M. Stott, Univ. Canterbury, New Zealand |
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| Growth conditions | Culture media: 160
Nutritional requirements: Prepare culture medium M.160 with only 1g/L Yeast Extract instead of 5 g/L
Growth temperature (in °C): 30
Incubation time: 21d
Atmospheric needs: aerobic
Cultivation conditions for CECT strains |
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| Restrictions | Risk group: 1
Restrictions on ABS imposed by the country of origin may apply
CECT MTA |
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| Genetic data | G+C mol%: 64.09
Complete genome sequence: GCA_947077765 |
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| 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 |