|NCTC Number:||NCTC 13827|
|Current Name:||Staphylococcus condimenti|
|Original Strain Reference:||F-2|
|Other Collection No:||LTH 3734; CCUG 39902; CIP105760; DSM 11674; JCM6074|
|Hazard Group (ACDP):||2|
|Release Restrictions:||Terms & Conditions of Supply of Microbial Pathogens: Safety|
|Conditions for growth on solid media:||Columbia blood agar, 24-48 hours, 37°C, aerobic|
|Isolated From:||Soy sauce mash. Pre-1991|
|Whole Genome Sequence:||http://www.ebi.ac.uk/ena/data/view/ERS1295683|
PROBST (A.J.), HERTEL (C.), RICHTER (L.), WASSILL (L.), LUDWIG (W.) and HAMMES (W.P.): Staphylococcus condimenti sp. nov., from soy sauce mash, and Staphylococcus carnosus (Schleifer and Fischer 1982) subsp. utilis subsp. nov. Int. J. Syst. Bacteriol., 1998, 48, 651-658
|History:||Accessioned into NCTC < Deposited in CCUG 09/10/1998 < DSMZ < A. J. Probst < ? < JCM < Tanasupawat (Staphylococcus carnosus) < T.Ueno, F-8|
|Authority:||Probst et al. 1998 (VP)|
|Depositor:||Culture Collections, University of Gothenburg (CCUG)|
|Biosafety Responsibility:||It is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.|
The Culture Collections hold cell cultures, bacteria, fungi and virus strains from worldwide sources. Our scientists ensure that the identification of the cultures is correct and they remain unchanged from when they are first deposited with the Collection. Nevertheless, some of the data we provide about the cultures is supplied by the person depositing the strains and, although we have multiple checking procedures in place, we cannot always verify all their data. Please note that the Culture Collections cannot be held responsible for any inaccuracies in the data provided by the depositors.
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