Bacteria Collection: Enterococcus faecalis

NCTC Number:	NCTC 8176
Current Name:	Enterococcus faecalis
Original Strain Reference:	2
Other Collection No:	ATCC 27286; GROUP D; 2
Previous Catalogue Name:	Enterococcus faecalis
Type Strain:	No
Family:	Enterococcaceae
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
Conditions for growth on liquid media:	nutrient broth,37, facultative anaerobe
Isolated From:	danish blue cheese
Whole Genome Sequence:	http://www.ebi.ac.uk/ena/data/view/ERS1054590
Bibliography:	HANNAY C L & NEWLAND L G 1950 J DAIRY RES 17 206
Data:	(ATCC 27286) C. L. Hannay, NIRD Shinfield in 1950 / Danish blue cheese / Hannay, C.L. & Newland, L.G. (1950) J.Dairy Res. 17, 206
Variety:	variety zymogenes
Accession Date:	01/01/1950
History:	HANNAY C L NAT INST FOR RES IN DAIRYING BERKS
Authority:	(Andrewes and Horder 1906) Schleifer and Kilpper-Bälz 1984
Depositor:	HANNAY C L
Taxonomy:	TaxLink: S1144 (Streptococcus faecalis) - Date of change: 5/02/2003
Other:	var. zymogenes
Biosafety Responsibility:	It is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country

Note:

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.

Cultures supplied by Culture Collections are to be used as controls for microbiology testing and for research purposes only. Please view the Terms & Conditions of Supply for more information.

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