| Product Number | TS455189 |
| Strain Number | CCM 8769 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Flavobacterium hydatis |
| Organism Type | Bacteria |
| History of Deposit | <– D. Clermont, Institute Pasteur, France; J.F. Bernardet, INRA, Jouy en Josas, France, 1996 <– DSM <– H. Reichenbach: strain Cy aq 1 <– W.R. Strohl: strain N |
| Date of Isolation | |
| Isolated From | Gills of diseased salmon, fish hatchery |
| Geographic Origin | USA, 1974 |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 20 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Bernardet, J.-F., Segers, P., Vancanneyt, M., Berthe, F., Kersters. K., Vandamme, P. (1996): Cutting a Gordian Knot: Emended Classification and Description of the Genus Flavobacterium, Emended Description of the Family Flavobacteriaceae, and Proposal of Flavobacterium hydatis nom. nov. (Basonym, Cytophaga aquatilis Strohl and Tait 1978) . Int. J. Syst. Evol. Microbiol., 46, pp. 128-148 |
| Product Number | TS455189 |
| Strain Number | CCM 8769 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Flavobacterium hydatis |
| Organism Type | Bacteria |
| History of Deposit | <– D. Clermont, Institute Pasteur, France; J.F. Bernardet, INRA, Jouy en Josas, France, 1996 <– DSM <– H. Reichenbach: strain Cy aq 1 <– W.R. Strohl: strain N |
| Date of Isolation | |
| Isolated From | Gills of diseased salmon, fish hatchery |
| Geographic Origin | USA, 1974 |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 20 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | Bernardet, J.-F., Segers, P., Vancanneyt, M., Berthe, F., Kersters. K., Vandamme, P. (1996): Cutting a Gordian Knot: Emended Classification and Description of the Genus Flavobacterium, Emended Description of the Family Flavobacteriaceae, and Proposal of Flavobacterium hydatis nom. nov. (Basonym, Cytophaga aquatilis Strohl and Tait 1978) . Int. J. Syst. Evol. Microbiol., 46, pp. 128-148 |