NBIMCC 8919 | ||
BACTERIA | ||
Type strain | ||
Name | Lactococcus cremoris (Orla-Jensen 1919) Li et al. 2021 | |
Other names | Synonym(s): | Lactococcus lactis subsp. cremoris, Streptococcus cremoris |
Variety | Serological group N | |
Strain designation | HP; Whitehead HP 607 | |
Other collections no. | ATCC 19257, LMG 6897, NCIMB 8662, CCUG 21953, DSM 20069, JCM 16167, NBRC 100676 | |
Access in situ | Country of origin: | New Zealand |
Date of sampling: | Before 1985 | |
Nagoya Protocol Restrictions: | There are No known restrictions | |
Isolation data | Cheese starter culture | |
History | NBIMCC, 2016 < LMG, 1985 < NCIB (incorporated with NCIMB) < NIRD < H. Whitehead | |
Cultivation | Medium(a): | |
Temperature (oC): | 30 | |
Incubation time: | 48 h | |
Atmospheric needs: | anaerobic/aerobic | |
Biosafety level | Risk group 1 | |
Application and | Media testing Food testing | |
Genetic data | 16S rRNA gene: MK330519 | |
References | Skerman, V. B. D. et al., 1980. Int. J. Syst. Bacteriol., 30, 225-420 Schleifer, K. H. et al., 1985. Syst. Appl. Microbiol., 6, 183-195 Lambie, S. C. et al., 2014. Genome Announcements, 2 (2) Li, T. T. et al., 2019. Int. J. Syst. Evol. Microbiol., 71 |
Photo(s) Not available | ||