| Name |
Olivibacter sitiensis Ntougias et al. 2007 |
|
| Strain designation | AW-6 |
|
| Other collections | CIP 109529; DSM 17696 |
|
| Access in situ (sampling data) |
Source: Alkaline alpeorujo
Country of access: Greece
Locality, State of access: Sitia, Crete
Date of access: Before 01-08-2003 |
|
| Isolation data |
Isolated by: Ntougias, S.
Date of isolation: 01-08-2003 |
|
| History | CECT, 2006 < S. Ntougias, National Agricultural Research Foundation, Institute of Kalamata, Greece |
|
| Growth conditions | Culture media: 20/195
Growth temperature (in °C): 30
Incubation time: 48h
Atmospheric needs: aerobic
Cultivation conditions for CECT strains |
|
| Applications | Potential for biodegradation and for bioconversion of olive-oil industry wastes and by-products |
|
| Restrictions | Risk group: 1
CECT MTA |
|
| Genetic data | G+C mol%: 45.6 mol%
16S rRNA sequence: DQ421387
Complete genome sequence: GCA_000427965.1 |
|
| 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 |