Microbacterium gubbeenense
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]
| Microbacterium gubbeenense | |
|---|---|
| Scientific classification | |
| Kingdom: | |
| Phylum: | |
| Order: | |
| Suborder: | |
| Family: | |
| Genus: | |
| 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] | |
| Synonyms | |
|
Microbacterium casei[2] | |
References
- Parte, A.C. "Microbacterium". LPSN.
- "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.). New York: Springer Science + Business Media. ISBN 978-0-387-68233-4.
- Weimer, Bart C. (2007). Improving the flavour of cheese. Cambridge: Woodhead. ISBN 978-1-84569-305-3.
- Patrick F., Fox; Paul L. H., McSweeney; Timothy M., Cogan; Timothy P., Guinee (2004). Cheese chemistry, physics and microbiology (3rd ed.). Oxford: Elsevier Academic. ISBN 0-08-050094-3.
External links
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.