| Name |
Cronobacter condimenti Joseph et al. 2012 |
|
| Strain designation | 1330 |
|
| Other collections | CCUG 76579 ;LMG 26250; strain 040407/32 |
|
| Access in situ (sampling data) |
Source: Spiced meat
Country of access: Slovakia
Date of access: Before 01-01-2007 |
|
| Isolation data |
Isolated by: Turcovský, I.
Date of isolation: 01-01-2007 |
|
| History | CECT, 2011 < M.J. Figueras, Univ. Rovira i Virgili, Spain < S. Forsythe, Nottingham Trent University, UK |
|
| Growth conditions | Culture media: 20
Growth temperature (in °C): 37
Incubation time: 24h
Atmospheric needs: aerobic
Cultivation conditions for CECT strains |
|
| Restrictions | Risk group: 2
CECT MTA |
|
| Genetic data | 16S rRNA sequence: FN539031
Complete genome sequence: GCA_000319285.1; GCA_001277255.1 |
|
| 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 |