CRBIP-Catalogue

Strain : CIP 103361T - Serratia grimesii

Identifier in the collection :

CIP 103361T

Taxonomic name :

Serratia grimesii

Other collection numbers :

ATCC 14460;CCUG 15721;IFO 13537;JCM 5910;LMG 7883;NCTC 11543;NCIMB 9321

Collection :

CIP

Type of microorganism :

Bacteria

Type strain :

yes

Geographical origin :

France

Temperature :

30 °C

Atmosphere of incubation :

Aerobic

Bibliography :

Int. J. Syst. Bacteriol, 1973, 23, 217, doi:10.1099/00207713-23-3-217; Int. J. Syst. Bacteriol., 1983, 33, 439; Curr. Microbiol, 1982, 7, 63, doi:10.1007/BF01568415; Curr. Microbiol, 1982, 7, 69, doi:10.1007/BF01568416; Int. Bull. Bacteriol. Nomen. Taxon., 1961, 11, 121; Int. Bull. Bacteriol. Nomen. Taxon., 1963, 13, 106

History :

1989, NCTC <- 1983, P.A.D. Grimont, Inst. Pasteur, Paris, France: strain 503 <- ATCC <- R.E. Buchanan, Enterobacter liquefaciens <- M. Grimes, Aerobacter lipolyticus

Isolated from :

Cheese, Cheddar

Properties :

Production of L-carnitine

Catalogue comments :

Packaging :

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