| Name |
Enterococcus olivae Lucena-Padrós et al. 2014 |
|
| Strain designation | IGG16.11 |
|
| Other collections | DSM 25431 |
|
| Access in situ (sampling data) |
Source: Spanish-style green-olive fermentation
Country of access: Spain
Locality, State of access: Sevilla
Date of access: Before 08-10-2010 |
|
| Isolation data |
Isolated by: Lucena-Padrós, H.
Date of isolation: 08-10-2010 |
|
| History | CECT, 2011 < A. Maldonado, Inst. de la Grasa de Sevilla - CSIC, Spain |
|
| Growth conditions | Culture media: 5
Growth temperature (in °C): 37
Incubation time: 24h
Atmospheric needs: aerobic
Cultivation conditions for CECT strains |
|
| Restrictions | Risk group: 1
Restrictions on ABS imposed by the country of origin may apply
CECT MTA |
|
| Genetic data | G+C mol%: 40.4 mol%
16S rRNA sequence: JQ283454 |
|
| 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 |