Brochothrix thermosphacta (McLean and Sulzbacher 1953) Sneath and Jones 1976^AL

CCM 3530

Other numbers: Y. Mikalová 66.
History: < Y. Mikalová.
Isolated from: Pork; Czech Republic, Brno.
Additional information: Psychrotroph.
Cultivation conditions: Medium 67 or 124, 20-25°C.

CCM 3749

Other numbers: C. Hibbard C420.
History: < C. Hibbard.
Isolated from: Fresh meat; UK, Sharnbrook.
Cultivation conditions: Medium 67 or 124, 20-25°C.

CCM 3750

Other numbers: C. Hibbard L296.
History: < C. Hibbard.
Isolated from: Vacuum packed lamb; UK, Bristol.
Cultivation conditions: Medium 67 or 124, 20-25°C.

CCM 3751

Other numbers: C. Hibbard MR165.
History: < C. Hibbard.
Isolated from: Fresh bacon; UK, Bristol.
Cultivation conditions: Medium 67 or 124, 20-25°C.

CCM 3752

Other numbers: C. Hibbard PK87.
History: < C. Hibbard.
Isolated from: Aerobically stored pork; UK, Bristol.
Cultivation conditions: Medium 67 or 124, 20-25°C.

CCM 3753

Other numbers: C. Hibbard PK288.
History: < C. Hibbard.
Isolated from: Vacuum packed pork; UK, Bristol.
Cultivation conditions: Medium 67 or 124, 20-25°C.

CCM 4769^T

Other numbers: ATCC 11509, CCUG 35132, CECT 847, CIP 103251, DSM 20171, NBRC 12167, JCM 20628, LMG 17208, NCDO 1676, NCIMB 10018, NCTC 10822, WDCM 00071, W.L. Sulzbacher SW 26.
Taxonomic status: Type strain.
History: < CCUG < NCFB < ATCC < W.L. Sulzbacher.
Isolated from: Fresh pork sausage (6399).
Additional information: Type (6381). Media testing.
Cultivation conditions: Medium 67 or 124, 20-25°C.