Microbacterium gubbeenense
| Microbacterium gubbeenense | |
|---|---|
| Scientific classification | |
| Kingdom: | Bacteria |
| Phylum: | Actinobacteria |
| Order: | Actinomycetales |
| Suborder: | Micrococcineae |
| Family: | Microbacteriaceae |
| Genus: | Microbacterium |
| Species: | M. gubbeenense |
| Binomial name | |
| Microbacterium gubbeenense Brennan et al. 2001[1] | |
| Type strain | |
| DPC 5286, DSM 15944, JCM 12075, LMG 19263, LMG S-19263, NBRC 103073, NCIMB 30129[2][2] | |
| Synonyms | |
|
Microbacterium casei[2] | |
Microbacterium gubbeenense is a Gram-positive, facultatively anaerobic, non-spore-forming and non-motile bacterium from the genus of Microbacterium which has been isolated from the surface of a smear-ripened cheese in Ireland.[1][2][3][4]
References
- 1 2 Parte, A.C. "Microbacterium". www.bacterio.net.
- 1 2 3 4 "Microbacterium gubbeenense". www.uniprot.org.
- ↑ "Details: DSM-15944". www.dsmz.de.
- ↑ Brennan, NM; Brown, R; Goodfellow, M; Ward, AC; Beresford, TP; Vancanneyt, M; Cogan, TM; Fox, PF (November 2001). "Microbacterium gubbeenense sp. nov., from the surface of a smear-ripened cheese.". International journal of systematic and evolutionary microbiology. 51 (Pt 6): 1969–76. doi:10.1099/00207713-51-6-1969. PMID 11760936.
Further reading
- George M., Garrity (2012). Bergey's manual of systematic bacteriology. (2nd ed. ed.). New York: Springer Science + Business Media. ISBN 0-387-68233-3.
- Weimer, Bart C. (2007). Improving the flavour of cheese. Cambridge: Woodhead. ISBN 1-84569-305-1.
- Patrick F., Fox; Paul L. H., McSweeney; Timothy M., Cogan; Timothy P., Guinee (2004). Cheese chemistry, physics and microbiology (3rd ed. ed.). Oxford: Elsevier Academic. ISBN 0-08-050094-3.
| External identifiers for Microbacterium gubbeenense | |
|---|---|
| Encyclopedia of Life | 971295 |
This article is issued from Wikipedia - version of the 11/16/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.