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UK Health Security Agency

Staphylococcus condimenti

Staphylococcus condimenti

Catalogue No.

NCTC 13827

Current Name

Staphylococcus condimenti

Type Strain

Type Strain

Original Strain Reference

F-2

Culture Conditions

Growth Conditions on Solid Media

Columbia blood agar, 24-48 hours, 37°C, O₂

Additional Info

Accession Date

10/06/2016

Depositor

Culture Collections, University of Gothenburg (CCUG)

Isolated From

Soy sauce mash. Pre-1991

History

Accessioned into NCTC < Deposited in CCUG 09/10/1998 < DSMZ < A. J. Probst < ? < JCM < Tanasupawat (Staphylococcus carnosus) < T.Ueno, F-8

Applications

Bibliography

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, 651-658https://www.ncbi.nlm.nih.gov/pubmed/9734019

Extended Bibliography

Staphylococcus condimenti sp. nov., from soy sauce mash, and Staphylococcus carnosus (Schleifer and Fischer 1982) subsp. utilis subsp. nov., http://doi.org/10.1099/00207713-48-3-651 Complex genomic and phenotypic characterization of the related species Staphylococcus carnosus and Staphylococcus piscifermentans., http://dx.doi.org/10.1099/00207713-49-3-941

Available Formats

  • Ampoule (Bacteria)

If use of this culture results in a scientific publication, it should be cited in the publication as: Staphylococcus condimenti (NCTC 13827)

It is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.

The Culture Collections represent deposits of cultures from world-wide sources. While every effort is made to ensure details distributed by Culture Collections are accurate, Culture Collections cannot be held responsible for any inaccuracies in the data supplied. References where quoted are mainly attributed to the establishment of the cell culture and not for any specific property of the cell line, therefore further references should be obtained regarding cell culture characteristics. Passage numbers where given act only as a guide and Culture Collections does not guarantee the passage number stated will be the passage number received by the customer.

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