Oxalicibacterium flavum
Oxalicibacterium flavum
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货期:
编号:TS527779
品牌:Testobio
| Product Number | TS527779 |
| Strain Number | CCM 7086 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Oxalicibacterium flavum |
| Organism Type | Bacteria |
| History of Deposit | <– N. Sahin, 2003 <– A.Ü. Tamer |
| Date of Isolation | 1982 |
| Isolated From | Soil litter close to ice plant (Mesembryanthemum sp.) |
| Geographic Origin | Turkey, Izmir |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 25-30 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | (2003): Validation of publication of new names and new combinations previously effectively published outside the IJSEM. Validation List No. 91. Int. J. Syst. Evol. Microbiol., 53, pp. 627-628 Tamer, A.Ü., Aragno, M., Sahin, N. (2002): Isolation and characterization of a new type of aerobic, oxalic acid utilizing bacteria, and proposal of Oxalicibacterium flavum gen. nov., sp. nov. Systematic and Applied Microbiology, 25, pp. 513-519 |
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| Product Number | TS527779 |
| Strain Number | CCM 7086 |
| WDCM number of Culture Collection | 65 |
| Organism Name | Oxalicibacterium flavum |
| Organism Type | Bacteria |
| History of Deposit | <– N. Sahin, 2003 <– A.Ü. Tamer |
| Date of Isolation | 1982 |
| Isolated From | Soil litter close to ice plant (Mesembryanthemum sp.) |
| Geographic Origin | Turkey, Izmir |
| Nomenclatural status of the strain | T |
| Optimum Temperature for Growth | 25-30 C |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature | (2003): Validation of publication of new names and new combinations previously effectively published outside the IJSEM. Validation List No. 91. Int. J. Syst. Evol. Microbiol., 53, pp. 627-628 Tamer, A.Ü., Aragno, M., Sahin, N. (2002): Isolation and characterization of a new type of aerobic, oxalic acid utilizing bacteria, and proposal of Oxalicibacterium flavum gen. nov., sp. nov. Systematic and Applied Microbiology, 25, pp. 513-519 |
