PYCC 8231
PYCC 8231
General Information
Taxonomy
1 - Taxon name
Bacillus sp. sister of Bacillus firmus
2 - Classification
Gram +
3 - Strain (species name) changes
NA
4 - Status of the strain
NA
5 - Basis for identification
OX+ OX+ O-F- and Molecular (16S)
6 - Identified by
J.P. Sampaio and M. Matos
Other Collections
7 - Original strain number
DTO-8-1-18-4
8 - Accession numbers in other collections
NA
Biosafety and restrictions
9 - Biological Safety Level
BSL-1
10 - Access and Benefit Sharing (CBD, Nagoya protocol)
No known ABS restrictions
Strain details
11 - PYCC strain status
Open
12 - Mediterranean strain
Yes
13 - Substrate of isolation
cooked minced meat
14 - Category of substrate
Food & beverages
15 - Locality
FCT Campus, Caparica
16 - Country of origin
Portugal
18 - Sample Collected by
J.P. Sampaio
19 - Isolated by and date of isolation
J.P. Sampaio
20 - Isolation details
NA
21 - Deposited by
J.P. Sampaio, Nov. 2018
22 - History
J.P. Sampaio > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -80ºC
24 - Price per culture
85€
25 - Remarks
NA
Growth conditions
26 - Medium for growth
NA