Other numbers: K. Hayashi H 11-4. History: < K. Hayashi (Halococcus nondenitrificans). Isolated from: Salted fish; Japan. Additional information: Characteristics (6529). Cultivation conditions: Medium 71 with 1% NaCl or 91, 25-30°C.
Other numbers: K. Hayashi H 8-1. History: < K. Hayashi (Halococcus agglomegatus). Isolated from: Salted fish; Japan. Additional information: Characteristics (6529). Cultivation conditions: Medium 71 with 1% NaCl or 91, 25-30°C.
Other numbers: IAM 12030, IFO 15736, NCIMB 2071, strain 72-0-c. History: < IAM (Micrococcus cryophilus). Isolated from: Pond mud; Antarctica, Lang Hovde. Additional information: Obligate psychrophile (4434). Cultivation conditions: Medium 71 with 1% NaCl or 91, 10-15°C.
Other numbers: E. Urbanová 371 z. History: < E. Urbanová. Isolated from: Cheese, Edam; Czech Republic, Kroměříž (6302). Additional information: Characteristics (6529). Cultivation conditions: Medium 71 with 1% NaCl or 91, 20-25°C.
Other numbers: E. Urbanová 372 z. History: < E. Urbanová. Isolated from: Cheese, Edam; Czech Republic, Kroměříž (6302). Additional information: Characteristics (6529). Cultivation conditions: Medium 71 with 1% NaCl or 91, 20-25°C.
Other numbers: E. Urbanová 300. History: < CCM. Isolated from: Cheese, Edam; Czech Republic, Moravia (6529). Additional information: Characteristics (6529). Cultivation conditions: Medium 71 with 1% NaCl or 91, 20-25°C.
Other numbers: E. Urbanová 375. History: < CCM. Isolated from: Cheese, Edam; Czech Republic, Moravia, Kroměříž (6302). Additional information: Characteristics (6529). Cultivation conditions: Medium 71 with 1% NaCl or 91, 20-25°C.
Other numbers: E. Urbanová 377. History: < CCM. Isolated from: Cheese, Edam; Czech Republic, Moravia, Kroměříž (6529). Additional information: Characteristics (6529). Cultivation conditions: Medium 71 with 1% NaCl or 91, 20-25°C.
Other numbers: E. Urbanová 379. History: < CCM. Isolated from: Cheese, Edam; Czech Republic, Moravia, Kroměříž (6302). Additional information: Characteristics (6529). Cultivation conditions: Medium 71 with 1% NaCl or 91, 20-25°C.
Other numbers: ACAM 521, ATCC 43116, CIP 102557, CCUG 9708, DSM 7229, LMG 7091, LMG 7203, NCIMB 12350, E. Juni 14, H. Lautrop A351, M.J. Thornley MJT/F5/153. Taxonomic status: Type strain. History: < CCUG < K. Boevre < H. Lautrop < M. Thornley. Isolated from: Poultry, carcass (6201). Additional information: Type (5518). Transformation assay (5510); characteristics (6529). Cultivation conditions: Medium 71 with 1% NaCl or 91, 20-25°C.
Other numbers: ACAM 527, CCUG 9710, M. Thornley F5, strain 199A. History: < CCUG < K. Boevre. Isolated from: Poultry, carcass (6201). Additional information: Characteristics (6529). Cultivation conditions: Medium 71 with 1% NaCl or 91, 20-25°C.
Other numbers: ACAM 528, CCUG 21728, LMG 1071, NCIMB 26, W. Hodgkiss A1002. History: < CCUG < LMG < W. Hodgkiss. Isolated from: Cod, skin; UK, Scotland, Torry Research Station (6201). Additional information: Characteristics (6529). Cultivation conditions: Medium 71 with 1% NaCl or 91, 20-25°C.
Other numbers: ACAM 529, CCUG 21730, LMG 1073, NCIMB 29, W. Hodgkiss A1007. History: < CCUG < LMG < W. Hodgkiss. Isolated from: Fish; UK, Scotland, Torry Research Station (6201). Additional information: Characteristics (6529). Cultivation conditions: Medium 71 with 1% NaCl or 91, 20-25°C.
Other numbers: ACAM 532, CCUG 21778, LMG 7522, H. Ito A-4, E. Juni 74. History: < CCUG < LMG < E. Juni. Isolated from: Irradiated Vienna sausage (6201). Additional information: Characteristics (6529). Cultivation conditions: Medium 71 with 1% NaCl or 91, 20-25°C.
Other numbers: CCUG 2651A. History: < CCUG ("Moraxella phenylpyrouvica"). Isolated from: Gland biopsy sample, woman with strong clinical and serological evidence of brucellosis; Sweden, Göteborg. Cultivation conditions: Medium 71 with 1% NaCl or 91, 20-25°C.
Other numbers: CCUG 21774, LMG 1125, NCIMB 626, W.J. Scott 1515. History: < NCIMB < W.J. Scott. Additional information: Reference strain for SDS-PAGE analysis (6493). Cultivation conditions: Medium 71 with 1% NaCl or 91, 20-25°C.