Biology:Microbacterium gubbeenense

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Short description: Species of bacterium

Microbacterium gubbeenense
Scientific classification
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Script error: No such module "Taxobox ranks".: <div style="display:inline" class="script error: no such module "taxobox ranks".">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]

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. ↑ 1.0 1.1 Parte, A.C.. "Microbacterium". LPSN. https://lpsn.dsmz.de/genus/microbacterium. 
  2. ↑ 2.0 2.1 2.2 Microbacterium gubbeenense. https://www.uniprot.org/taxonomy/159896. 
  3. ↑ Details: DSM-15944. https://www.dsmz.de/catalogues/details/culture/DSM-15944.html. 
  4. ↑ 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. 

Wikidata ☰ Q25863329 entry

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