PYCC 8218
PYCC 8218
General Information
Taxonomy
1 - Taxon name
Carnobacterium maltaromaticum
2 - Classification
Gram +
3 - Strain (species name) changes
Acinetobacter
5 - Basis for identification
OX+ BAST OX+ O+F- and Molecular (16S)
6 - Identified by
J.P. Sampaio and A. Aires
Other Collections
7 - Original strain number
DT0-1-2-18-4
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
raw minced meat
14 - Category of substrate
Food & beverages
19 - Isolated by and date of isolation
J.P. Sampaio
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€