| Name |
Acetobacter oeni Silva et al. 2006 |
|
| Strain designation | B13 |
|
| Other collections | CIP 109171; LMG 21952 |
|
| Access in situ (sampling data) |
Source: Spoiled red wine
Country of access: Portugal
Locality, State of access: Viseu
Date of access: Before 08-07-2003 |
|
| Isolation data |
Isolated by: da Silva, L.R. |
|
| History | CECT, 2003 < E. Velázquez, Univ. Salamanca, Spain < L.R. Silva, Univ. Salamanca, Spain |
|
| Growth conditions | Culture media: 10/44
Growth temperature (in °C): 26
Incubation time: 72h
Atmospheric needs: aerobic
Cultivation conditions for CECT strains |
|
| Restrictions | Risk group: 1
CECT MTA |
|
| Genetic data | 16S rRNA sequence: AY829472 |
|
| 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 |