| Name |
Chromohalobacter japonicus Sánchez-Porro et al. 2007 |
|
| Strain designation | 43 |
|
| Other collections | CCM 7416 |
|
| Access in situ (sampling data) |
Source: Japanese salty food
Country of access: Japan
Locality, State of access: Shiokara
Date of access: Before 18-10-1979 |
|
| History | CECT, 2006 < A. Ventosa, Univ. Sevilla, Spain < H. Onishi, Kagoshima University, Japan |
|
| Growth conditions | Culture media: 218
Growth temperature (in °C): 30
Incubation time: 24h
Atmospheric needs: aerobic
Cultivation conditions for CECT strains |
|
| Restrictions | Risk group: 1
CECT MTA |
|
| Genetic data | G+C mol%: 62.9 mol%
16S rRNA sequence: AB105159 |
|
| 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 |