Biology:Microbacterium gubbeenense
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Short description: Species of bacterium
| Microbacterium gubbeenense | |
|---|---|
| Scientific classification | |
| Domain: | |
| Phylum: | |
| Class: | Actinobacteria
|
| Order: | |
| Family: | |
| Genus: | |
| Species: | M. gubbeenense
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| 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
- ↑ 1.0 1.1 Parte, A.C.. "Microbacterium". LPSN. https://lpsn.dsmz.de/genus/microbacterium.
- ↑ 2.0 2.1 2.2 Microbacterium gubbeenense. https://www.uniprot.org/taxonomy/159896.
- ↑ Details: DSM-15944. https://www.dsmz.de/catalogues/details/culture/DSM-15944.html.
- ↑ 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
Wikidata ☰ Q25863329 entry
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Wikimedia Commons has media related to Microbacterium gubbeenense. |
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