NCIMB 865

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货期:

编号:TS387691

品牌:Testobio

NCIMB number	NCIMB 865
Deposit type	Bacteria
Type strain	No
GMO	No
Taxon name	Morganella morganii subsp. sibonii
Preservation method	Lyophilised
Preserved as	Proteus rettgeri
Price band	A
Media	001
Gas regime	aerobic
ACDP category	2
Hazard information	This species has been associated with nosocomial infections especially of urinary tract wounds and burns.
Additional hazard information	This species is frequently resistant to penicillin and cephalosporins.
Cellular Shape	Rod
Cellular Motility	Yes
Gram stain	Gram Negative
Depositor Name	H.Kadota
Depositor Address
Source	Spoiled fish muscle
Date of Accession	05/05/1961
History	A.Kimata
Yeast?	False
K12	No
References	Kimata M. and Kawai A. (1953) Mem. Res. Inst. Food Sci. Kyoto University No 6 pp1-2. A new species of bacterium which produces large amounts of histamine on fish meats, found in spoiled fresh fish. Kimata M., Kawai A. and Akamatsu M. (1958) Mem. Res. Inst. Food Sci. Kyoto University no 14 pp33-42. Classification and identification of the bacteria having an activity which can produce a large amount of histamine. IJSEM, Oct 2006; 56: 2473 - 2479.

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NCIMB 865

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NCIMB number	NCIMB 865
Deposit type	Bacteria
Type strain	No
GMO	No
Taxon name	Morganella morganii subsp. sibonii
Preservation method	Lyophilised
Preserved as	Proteus rettgeri
Price band	A
Media	001
Gas regime	aerobic
ACDP category	2
Hazard information	This species has been associated with nosocomial infections especially of urinary tract wounds and burns.
Additional hazard information	This species is frequently resistant to penicillin and cephalosporins.
Cellular Shape	Rod
Cellular Motility	Yes
Gram stain	Gram Negative
Depositor Name	H.Kadota
Depositor Address
Source	Spoiled fish muscle
Date of Accession	05/05/1961
History	A.Kimata
Yeast?	False
K12	No
References	Kimata M. and Kawai A. (1953) Mem. Res. Inst. Food Sci. Kyoto University No 6 pp1-2. A new species of bacterium which produces large amounts of histamine on fish meats, found in spoiled fresh fish. Kimata M., Kawai A. and Akamatsu M. (1958) Mem. Res. Inst. Food Sci. Kyoto University no 14 pp33-42. Classification and identification of the bacteria having an activity which can produce a large amount of histamine. IJSEM, Oct 2006; 56: 2473 - 2479.