| Name |
Thalassobacillus pellis Sánchez-Porro et al. 2011 |
|
| Strain designation | 18OM |
|
| Other collections | DSM 22784; JCM 16412 |
|
| Access in situ (sampling data) |
Source: Salted animal hides that are used in the leather industry
Country of access: Turkey
Locality, State of access: Tuzla (Istanbul)
Date of access: Before 01-08-2008 |
|
| Isolation data |
Isolated by: Yilmaz, P.
Date of isolation: 01-08-2008 |
|
| History | CECT, 2009 < C. Sánchez-Porro, Univ. Sevilla, Spain |
|
| Growth conditions | Culture media: 218
Growth temperature (in °C): 37
Incubation time: 72h
Atmospheric needs: aerobic
Cultivation conditions for CECT strains |
|
| Restrictions | Risk group: 1
CECT MTA |
|
| Genetic data | G+C mol%: 42.9 mol%
16S rRNA sequence: FN690978 |
|
| 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 |